Recipe: Celadon Citrus Sake-Lacquered Salmon

CELADON CITRUS SAKE-LACQUERED SALMON

Aaron Creurer: "This is one of the dishes I developed for Celadon restaurant in Calgary, where went on to become a bestseller. My thought was to create an Asian-influenced dish that would not overpower the salmon. Make sure that you zest your fruit before you squeeze out the juice."

6 salmon fillets
1/2 cup honey (120 mL)
1 cup sake (240 mL)
2 lemons, grated zest only
2 oranges, grated zest removed
1 cup orange juice (240 mL)
1 Tbsp. chili paste (15 mL)
1 Tbsp. minced fresh ginger (15 mL)

Preheat the oven to 400 degrees F (200C).

Place the salmon in a baking dish that will accommodate the fillets in a single layer.

Place all the remaining ingredients in a saucepan and bring to a boil over moderate heat. Cook until it reduced by 1/2, about 8 minutes.

Brush the salmon with the sauce and bake for about 10 minutes, or until the fish starts to feel firm to the touch. To punch up the flavour, brush the salmon with sauce twice during baking.

Change the oven setting to broil and place the fish under the broiler until the honey glaze starts to caramelize. Serve immediately

Recommended Wine:
Chenin Blanc - a medium-bodied, medium acidity wine with a honey, candied fruit flavour - or Sake

Makes 6 servings
Source: Cooks in My Kitchen by Gail Norton and Diane Thuna