Black Honey Salmon Skewers & Citrus-Clove Rice

4 Servings
  • 24 oz salmon fillet
  • 2 cups short grain rice
  • 2 cups water
  • 1/2 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 lemons
  • 1 lime
  • 1 TBS whole cloves
  • 1 TBS black sesame seeds
  • 2 tsp roasted garlic (minced)
  • cheesecloth
  • 12 bamboo skewers
For Citrus-Clove Rice:
  1. Slice citrus zest off in large pieces. 
  2. Mix zest with cloves and form a satchel using the cheesecloth. 
  3. Rinse rice until water runs clear.
  4. Combine equal parts rice and water along with zest-clove satchel in a pot and bring to a boil.
  5. Cover pot and decrease heat to low.
  6. Cook for 15 minutes then remove from heat. Discard satchel.
  7. Slowly add 1 tsp of minced garlic and juice from citrus to rice and fan while mixing, as you would sushi rice
  8. Serve.
For Black Honey:
  1. Combine honey and balsamic vinegar in a saucepan.
  2. Reduce over low heat until mixture is once again the consistency of honey.
  3. Cool and serve.
For Salmon Skewers:
  1. Soak bamboo skewers for 30 minutes.
  2. Cut salmon fillet into 1 inch cubes.
  3. Pour olive oil, black sesame seeds, 1 tsp minced garlic and 1/4 cup black honey over salmon cubes. 
  4. Thread salmon cubes onto skewers.
  5. Cook salmon on grill or under a broiler until firm. 
  6. Remove from heat and serve.