July 2026

Honey-Glazed-Salmon with Quinoa and Fresh Chopped Cabbage, Paired with Great Frogs Rosé.

Honey-Glazed Salmon – Tender Atlantic salmon brushed with a sweet honey glaze, served atop nutty quinoa with a fresh chopped cabbage.

I had never tried honey-glazed salmon before. While it’s certainly not a new way to prepare salmon, it was a new experience for me. After enjoying it at a restaurant, I was inspired to recreate the dish at home and develop an entrée that would pair beautifully with a delightful rosé from Great Frogs Winery. The wine’s bright acidity and fresh fruit notes complement the sweetness of the honey glaze, the richness of the salmon, and the crisp, refreshing cabbage salad, creating a balanced and memorable dining experience. enjoy!

24 oz salmon filet, boneless and skinless (cut into 6 pieces, 4 oz each)

1/2 tsp sea salt

1/8 tsp black pepper

1/4 cup all purpose four

2 TBSP olive oil

1/4 cup honey

2 TBSP coconut aminos or soy sauce

1 lime, cut into wedges

1 TBSP chives, chopped for garnish

2 cups chopped cabbage blend, (can use a prepackaged chopped cabbage blend)

1-2 cups cooked quinoa

To make the glaze: In a measuring cup, combine 1/4 cup honey and 1/8 cup coconut aminos. Stir until well combined and set aside.

Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.

Heat a large nnon-stick pan over medium heat and add 2 Tbsp light olive oil.**

Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked. Set aside.

To serve, place 1/2 cup freshly chopped cabbage on plate. Next, spoon 1/3 cup atop of cabbage, slightly spread out. Then place salmon fillet over quinoa., using any remainding glaze to drizzle o salmon, then lightly squeeze with lime juice. Garnish with chopped chives.

Notes: You may prefer to toss cabbage with a light lime vinaigrette before plating. I used plain cabbage slightly salted.