Monday, February 1, 2010

More salmon to love.

After Laura moved out, I spent a week or two alone in the apartment. This meant that I was cooking for one again--never an easy task.

But when you're only cooking for one, more expensive cuts of meat and fish are much more affordable (remember my obsession with mussels?). I decided to try out the new grocery store in my area's fish counter, and was handed this salmon. Not the prettiest cut, but it definetely cost less than $5.

I found a recipe for a hoisin glaze and decided that I would go all out with the Asian theme. To complete the meal, I made a salad with leftover greens, an orange and some carrots (shredded by the mandoline), topped with a homemade dressing. The dressing was a combination of sesame oil, soy sauce, ginger and garlic. I steamed some edamame and made some rice to accompany the salmon, though bok choy or broccoli would have been great here, too.

The salmon, of course, is what we're really here to talk about, though.

This hoisin glaze couldn't be easier to prepare and by baking it again, there's not a whole lot you have to worry about. The original recipe uses salmon steaks (8-10 oz and 1 inch thick), and broils them about 4 inches from the heat source for 10-13 minutes.

Salmon with Hoisin Glaze
Serves 1
from Everyday Food: Great Food Fast

1/2 Tb fresh orange juice
1 Tb Hoisin sauce
1 teaspoon honey
Salmon filet, about 8 oz.
Coarse salt and fresh ground pepper

1. Preheat the oven to 375. In a small bowl, whisk together the orange juice, hoisin sauce and honey to make a glaze.
2. Rinse the salmon filet and pat dry. Season with salt and pepper. Place the filet on a baking sheet or in a baking dish and brush generously with the glaze.
3. Bake for about 15 minutes, until opaque in the center.


Jacquie said...

Wow! This looks so good that i am even tempted to try it (and I am so NOT about fish) As soon as we have an oven, I am making this for the fam.

info said...

Salmon with Hoisin Glaze. How creative and it looks like a work of art. Unfortunately I don't live near a grocery store with fresh salmon, so I end up ordering it online ( ). What kind of salmon do you recommend? Sockeye salmon? Atlantic salmon?