Agriculture Reference
In-Depth Information
2 tablespoons (40 g) honey
1 cup (150 g) tomatoes, thinly sliced
1 green onion, sliced thin
¼ cup (30 g) red onion, finely chopped
2 tablespoons (28 ml) white wine vinegar
2 tablespoons. (28 ml) fresh lime juice
2 tablespoons cilantro, chopped
¼ teaspoon salt
1 jalapeño pepper, seeded and chopped
1 cup (130 g) frozen corn
Vegetable spray
Mix together all ingredients, except for the salmon, honey, and corn, and set aside.
Sauté the corn until heated in a large, nonstick frying pan coated with vegetable
spray. Stir the corn into the salsa that you already have mixed.
To the same pan, add salmon fillets and sauté until done. Drizzle the honey over the
fillets while they are cooking. Cook 4 to 5 minutes on each side until the fillets flake.
Put a fillet on a plate and add a tablespoon or two of salsa on each fillet. As a side,
add fresh melon or fruit slices.
Honey Lamb Chop Glaze
½ cup (220 g) honey, light and strong
½ cup (120 g) prepared mustard
⅛
teaspoon onion salt
⅛
teaspoon lemon pepper
8 lamb chops, at least 1″ (2.5 cm) thick
Heat honey, mustard, onion salt, and lemon pepper, stirring occasionally. Keep warm
over low heat.
Broil chops about seven minutes, and then brush them with the glaze. Turn the
chops; broil five minutes longer, brushing again with honey mixture. Serve remaining
glaze with chops.
Do-It-Yourself Honey-Baked Ham
5 pounds (2.3 kg) ready-to-eat ham
¼ cup (40 g) whole cloves
¼ cup (85 g) dark corn syrup
2 cups (680 g) honey
