Some things are worth having over and over and over. Such is the case with the Asian Glazed Salmon we had last night. The glaze is made up of brown sugar, soy and hoisin sauces, fresh ginger and lots of garlic and it's sweet, salty gingery flavor is a perfect topping for a lovely salmon fillet.
The Big Guy cooked the salmon on a gas barbecue, but one could certainly achieve the same results using a broiler - particularly for those of you that would need to dig your barby out of a snow bank. Actually the glaze would be great on almost any kind of fish, and lovely on pork or chicken too so be adventurous and use your imagination.
We had our salmon on a bed of soba noodles topped with some Asian flavored veggies courtesy of Trader Joe's freezer, but it would be absolutely delicious on salad greens or a bed of fluffy rice or even some couscous.
So what's in store for today? The Big Guy has the day off work and is heading out shortly for a little fun at the shooting range. As for me, I'm going to give our little Maxer dog major cuddles because speaking of bullets, he dodged a bunch yesterday but seems to be recovering from his latest medical crisis - pancreatitus. He was one very sick puppy.
Asian Glazed Salmon (from JBug’s Kitchen adapted from Legal Seafood’s Cookbook)
1/2 cup brown sugar
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons minced ginger
1 tablespoon minced garlic
Dash of dried red pepper flakes (optional)
1 tablespoon fresh lime juice
Combine all ingredients together in a small saucepan and cook over medium heat, stirring constantly until mixture is thickened to a thick syrupy consistency – about 9 minutes. Watch carefully so it doesn’t burn.
1-1/2 pound salmon fillet
Check salmon for pin bones and remove as necessary. Wash and dry fillet well. Baste with half the glaze and let sit for 15 minutes. Preheat broiler. Broil fillet for 4 minutes, remove and coat with more glaze, then return to broiler for additional 4 minutes or until cooked through. Baste with remaining glaze before serving. Serves 4.
A year ago - Cod a la Cajun