Black Honey Salmon Skewers & Citrus-Clove Rice Recipe

Black Honey Salmon Skewers & Citrus-Clove Rice

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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

How to make Black Honey Salmon Skewers & Citrus-Clove Rice

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.
  • Jaylene
    Jaylene says

    omg looks sooo goood. :D

  • TracyLewis
    TracyLewis says

    Is there a particular type of honey you would recommend using? Personally, I've been using Nazarene wildflower honey for most of my cooking and it has been amazing, but I wanted to know what other honeys people use. If anyone is interested, the honey I buy comes from Holy Food Imports (

  • wilsfresh
    wilsfresh says

    I used buckwheat honey for this recipe because it is already darker than most honey and it has a nutty, earthy flavor that contrasts nicely with the fish- a more subtle interpretation of the surf and turf concept. Your comment has me very interested in trying different types of honey. I must admit my exposure to different varieties of honey is limited. I have previously only tried buckwheat and clover honey.

  • holyfood
    holyfood says

    Awesome recipes .. for vegeterians have one recipe. Mycoprotein Veggie Wrap Add ingredients until it looks right for your family. You can also vary ingredients to suit your tastes. Mycoprotein has a mild mushroom flavor. We think this is a tasty combo: * Chopped: mycroprotein loaf, red radishes, cucumber, orange peppers [on sale after Thanksgiving, who knew?] * Clipped parsley [window sill gardens are a wonderful thing!] * Shredded fresh parmesan. * Wrap in red lettuce leaves * Wrap in spinach flatbread. I used Lawash Garden Spinach. They are made in Dearborn, MI, so reasonably local producer working with a local distributer and sold in local non-chain grocery store. We like the texture of Lawash flatbreads. * Options: i. arugula in place of red lettuce. ii. chives or thyme instead of parsley iii. add garlic or shallots for more recipes please click here

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