It’s almost that time of year again in the Pacific Northwest; Wild Salmon season! While flash-frozen salmon is delicious throughout the year, there is nothing quite like fresh caught Salmon that is perfectly cooked. Because it’s such a special ingredient, we prefer to be minimal with salmon recipes in terms of glazes and sauces. This recipe is wonderful as we use our wildflower honey to glaze the salmon just before baking, which helps to bring out the savory and fatty (good fat) essence of the salmon. Our wildflower honey draws upon it’s flavors from the wild nectar collected from wild blossoms including; Snowberry, Chokecherry, Clover, and Dandelion. Our honey is produced by busy bees and their fantastic beekeepers here in the Columbia River Gorge. The honey is also left raw and unfiltered to preserve the subtle flavors and natural enzymes of one of nature’s best products. Furthermore, since the salmon are in the “surf” and the bees are on the “turf”, it’s pretty fun to refer to this dish as a classic “Surf and Turf” meal.
prep time: 20 minutes
cook time: 10 minutes
Special Equipment: Spiralizer tool
Serves 4
2 medium zucchini
1 red onion
Enjoy!