Soy and Honey Glazed Salmon

 

Soy and Honey Glazed Salmon

INGREDIENTS
2 tablespoons honey (like Spring Blossom from Carlisle Honey)
2 tablespoons soy sauce (like Whisky Barrel Aged Shoyu )
1 1/2 tablespoons fresh lemon juice (we like using meyer lemons)
2 teaspoons Dijon mustard (like Fallot Dijon Mustard)
1 tablespoon water
1 taablespoon sesame oil
2 6-ounce salmon fillets

PREPARATION
1. In a small bowl whisk together honey, soy sauce (shoyu), lemon juice, mustard, water and oil. 

2. Place glaze in a flat dish and put salmon skin side up in the dish. Let sit for 20-30 minutes in the marinade.

3. Preheat oven to 475. 

4. Remove salmon from dish (reserve the glaze) and place salmon on a sheet pan lined with parchment. 

5. Bake until salmon is just cooked through, 8-12 minutes.

6. While salmon is baking, add reserved glaze to skillet and simmer, stirring, 1-3 minutes. 

7. Pour glaze over salmon and serve. 

From Formaggio Kitchen where you can find the cheese & chile sauce. 

Marc's Queso Dip

February 3, 2021

Marc Hernandez

INGREDIENTS
8oz Reading cheese, grated
1 cup of a light lager beer
1/4 cup Zia hatch green chile sauce
1 onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon butter
1 teaspoon cornstarch
Salt and pepper  

PREPARATION
1. Sauté onion and green bell pepper in butter on medium high heat until softened.
2. Add garlic and sauté until aromatic.
3. Add spices and hatch green chile sauce and cook until fragrant.
4. Add 1 cup of beer and bring to a simmer.
5. Meanwhile, toss cheese with cornstarch.
6. Turn down heat to medium low and slowly add cheese, whisking to incorporate.
7. Season with salt and pepper to taste.
8. Serve with a dollop of guacamole, cilantro, sliced jalapeños and crumbled chorizo.

 

 

Blue Cheese Dip

INGREDIENTS
8oz Bayley Hazen Blue cheese, crumbled
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon grated garlic
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
Season with salt to taste

PREPARATION
1. Crumble the blue cheese.
2. Mix all the ingredients together in a bowl, preferably a couple hours before you want to serve the dip.
3. Store in the refrigerator until ready to use.