Insanely DELICIOUS Asian Glazed Salmon
As featured in the Propa Eats Magazine in the Guardian Newspaper.
This salmon recipe is so easy to make and PACKED with Flavour. If you think you don’t like salmon, then do yourself a favour and at least give this recipe a try. It’s only 8 ingredients for the marinade and it cooks in less than half hour!
That char is pure heaven! It does not taste burnt so don’t be fooled.
Let’s talk Salmon. The first time I had salmon was in a restaurant and I must admit, I did not like it! It tasted very fresh and did not have sufficient flavour in the meat itself. After that I vowed never to eat that horrible fish again! A few years later I saw the fillets selling in Pricemart and decided to give this glorious fish a try again. But this time cooking it myself. I decided to pair it with Asian flavours, because who doesn’t love that right?
I researched and experimented long and hard until I was able to perfect this recipe. To me it has all the right balance of flavours that I was looking for. My husband can't eat anything without a sauce, so I usually double up on the ingredients for the marinade and simmer half of it on the stove until it thickens to make a quick sauce.
Oh and by the way, the recipe was featured in the Propa Eats Magazine in the Guardian Newspaper on Wednesday July 24.
Ingredients:
2 pounds salmon fillets, without skin. Cut into 1 inch slices or whichever width you desire.
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon packed brown sugar
1 tablespoon grated garlic
1 tablespoon grated ginger
2 tablespoons minced onion
1/2 teaspoon salt
1 tablespoon sesame oil
Hot pepper, finely chopped (optional)
3 red pimentos sliced in circles (optional)
I use the Lee Kum Kee soy sauce brand. I recommend this light version in all Chinese cuisines.
Learning Time:
Difference between Light and Dark soy sauce.
Light soy sauce is, as it says, “light” in colour with a thin viscosity. This is essential in Chinese cuisine and is used for both seasoning and dipping.
Dark soy sauce is very thick and almost black in colour. It is basically the reduced version of the light sauce and is mainly used to add the dark caramel colour in your dishes. I normally use this when I’m seasoning chicken for stewing.
Why you should start eating salmon:
-Rich in Omega 3 fatty acid which has been shown to reduce inflammation, lower blood pressure and decrease risk factors for diseases.
-Great source of protein
-High in B Vitamins which are needed for energy production, controlling inflammation and protecting heart and brain health.
- It’s Delicious!
Read more at HealthLine.com
Method:
Make the marinade by whisking all ingredients together, with the exception of the salmon, pimentos and hot pepper. Remember if you are making a sauce, to double up on the marinade and add half to the salmon. Place the other half in a saucepan with the hot pepper and allow to reduce to a thick consistency.
Add the salmon slices to a zip lock bag or bowl and add the marinade. Marinate for 1 hour. NO LONGER! Fish usually starts to get “mushy” if marinated for too long.
After marinating turn on your broiler and start assembling the fish. Place the salmon pieces in a baking dish in one layer. Place the pimento slices (and the hot pepper pieces) on top of each salmon piece ( about 4 slices per salmon).
Arrange salmon pieces in a baking dish.
Broil for about 15 minutes, or until the salmon is charred and cooked through. You can tell if the salmon is cooked by looking at the colour of the flesh. If the flesh is the same colour of the raw fish (bright salmon colour), then it needs more cooking. The fish will change colour to a light pale pink when fully cooked. If the salmon is charred but not cooked through, place in the oven for about 10-15 minutes at 350 deg F.
I like to eat this with various side dishes such as Ginger basmati rice, Chow mein, Isreali cous cous, chunky veges. It goes with anything!
