FOOD

Lime and honey glazed wild caught salmon with basmati rice, dried currants, almonds and basil

Serves 4

• 4 8 oz. salmon fillet portions, or steaks
• ½ cup honey
• 4 limes, grated for zest and juiced
• 5 tablespoons extra virgin olive oil
• 1 cup basmati rice
• kosher salt, to taste
• black pepper, fresh ground, to taste
• 1 ¾ cup water, chicken or vegetable broth
• ¼ cup dried currants
• ½ cup slivered almonds, toasted
• 2 teaspoons basil, roughly chopped

1. Combine the honey and juice from three limes with all of the lime zest in a bowl or
   shallow pan.
2. Add the salmon to the mixture, coat evenly and let marinate for 15 minutes.
3. Meanwhile cook the basmati rice in a pan over medium heat with one tablespoon of olive oil until it becomes fragrant. About 3 minutes. Add the water or broth, and pinch of salt and let cook over medium-low heat until most of the liquid is absorbed. Cover the rice with a lid and keep warm for at least 20 minutes to cook through.
4. Remove salmon from the lime and honey mixture, season with salt and pepper and begin cooking on a medium-hot grill. Brush the remaining honey and lime liquid over the salmon every few minutes and cook to your desired degree of doneness.
5. Combine the cooked rice with currants, toasted almonds, chopped basil, olive oil and lime juice, and serve with salmon.

Recipe provide by Jason Berthold, excutive chef of Michael Mina's RN74.