I’m back from an amazing vacation in New England (details coming soon). And the smartest decision of my vacation planning was taking an extra day off to acclimate back into reality before returning to work.
I spent my Tuesday going to the gym, completing procrastinated errands, cleaning up my yard and spending time with Winston. It felt like an extension of vacation to have time to get my life in order.
After a long tiring, but rewarding, day at home, I made this delicious salad with fresh blackberries, seasonal asparagus and a sweet glazed grilled salmon. Healthy, satisfying and delicious.
Honey Stout Glazed Salmon Recipe with Asparagus Blackberry Salad, adapted from Jackie Dodd of Beeroness
For the salmon
- 1 tablespoon olive oil
- ¼ cup shallots
- 2 tablespoons balsamic vinegar
- ½ cup stout
- 3 tablespoons honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 teaspoon cornstarch
- 4 (4-6 ounce) Salmon fillets
- ½ teaspoon salt
For the salad
- 2 cups baby arugula
- 1 pound asparagus
- 1 cup fresh blackberries
- 1/3 cup fresh shaved Parmesan
- ¼ cup candied pecans, chopped
- ¼ cup balsamic glaze
- Fresh cracked pepper
Heat the olive oil in a saucepan over medium high heat. Add the shallots and cook until just starting to brown, about 5 minutes.
Whisk in the balsamic vinegar, stout, honey, paprika, chili powder, onion powder and cornstarch. Simmer until thickened, about 8 minutes.
Preheat the grill. Sprinkle the salmon with salt and brush with glaze. Place the salmon on the grill with the skin side down. Close the grill and cook for 5 minutes. Flip the salmon, and cook for an two additional minutes. Repeat and re-glaze until salmon is cooked through and flakes easily with a fork.
Meanwhile, grill the asparagus and then chop into pieces.
In a large bowl toss together the arugula, asparagus, blackberries, shaved parmesan and pecans. Drizzle with balsamic glaze, sprinkle with pepper to taste.
Divide salad between four plates alongside the salmon.
