Tuesday, March 20, 2012
Salmon with Hoisin Glaze
Recipe from Everyday Food Magazine
Husband-Tested in Alice's Kitchen
My husband and I love salmon. I'm always looking for ways to prepare it, and most often, the simplest ways are the best. When I made this, it was a lovely spring day and I was thinking I could grill our salmon fillets, but that would have meant cleaning the grill of its winter mess. I was having none of that, so I used the broiler. (You could certainly prepare these fillets on the grill too.) The above photo shows the entire meal: Salmon with Hoisin Glaze, Buttermilk Mashed Potatoes**, and Sautéed Zucchini with Orange** (using the other half of the orange I used to make the salmon glaze. This entire meal took about 20 minutes to put together start to finish.
Heat broiler. In a small bowl, whisk together 1 Tablespoon fresh orange juice, 2 Tablespoons hoisin sauce, and 2 teaspoons honey. Rinse 4 salmon fillets or steaks and pat dry. Season with Kosher salt and freshly ground pepper. Place fillets on a rimmed baking sheet. Brush generously with glaze. Broil salmon about 4 inches from the heat source, basting once, until opaque in the center, about 10 minutes or so. Watch carefully!
(Nutritional Info per Serving: 312 calories; 16.4 grams fat; 30.1 grams protein; 7.8 carbohydrates; 0 grams fiber)
**Note: To make the Buttermilk Mashed Potatoes, cut a few potatoes into cubes. Place in salted water and bring to a boil. Cook until the potatoes are tender. Drain off the water and then with a potato masher, mash the potatoes while adding buttermilk until you get the consistency you wish. Season with salt and pepper. To make the Sautéed Zucchini with Orange, cut one or two zucchinis into small cubes. Cut 1/2 of an orange into chunks (peel and all.) Heat 1 Tablespoon olive oil in a skillet. Add the zucchini and oranges. Sprinkle with Kosher salt and freshly ground pepper. Sauté, stirring occasionally, until zucchini is tender and browned a bit.