What We Cook: Honey Peppered Salmon ~ page 180

Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Friday, May 21, 2010

Honey Peppered Salmon ~ page 180

When I buy salmon, I usually prefer to pay a little more, and buy it without the skin on it...though this recipe calls for salmon with skin. But either way works fine. The marinade, with liquid smoke, adds a subtle smoky flavor to the salmon.

For the honey pepper topping, I grabbed this jar of freshly ground pepper...but I meant to use fresh cracked pepper, which has a stronger bite. We like the pepper to be sprinkled pretty heavy to balance out the sweet of the honey. I think you could also use Agave nectar instead of the honey, and that would work well too; it has a milder taste than the honey which might be good, as you want the natural taste of the salmon to shine through.

This delicious salmon is not only outstanding as the main dish, but is also wonderful laid on top of a leafy green salad. The leftovers make great cold salmon salad. I like to plan leftovers just for that purpose.