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Reggiano's Restaurant Caramelized Salmon
6 oz. honey
2 orange zest
4 sprigs oregano
2 cloves garlic
1 pinch ground mustard
1 pinch ground ginger
1 oz. Grand Mariner
salt & pepper
4 (6 oz.) portions of salmon
Combine all ingredients except salmon in a mixing bowl. Marinate salmon in glaze overnight in refrigerator. In a non-stick pan on medium to high heat, caramelize the salmon with a little olive oil. Present salmon over rice with salad.
Serve over Forbidden Rice with a Citrus Salad.
Forbidden rice is a black Chinese rice that can be found at most Asian markets. Cook it like a risotto for 20- 30 minutes. The citrus salad is composed of baby spinach, orange sections, Ruby Red grapefruit sections, red onion slices and Kalamata olives. Toss in a citrus vinaigrette made of reduced orange juice, garlic, oregano, red pepper flakes, vinegar and olive oil.
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