Recipes for Cook

Showing posts with label salmon. Show all posts

Friday, April 25, 2014

Salmon with Hoisin Barbecue Sauce

Since I have come to eat Salmon on average about once per week, I have been experimenting with preparing it many different ways and with a variety of flavors and techniques so as not to get bored. I have grilled it, pan seared it, cedar planked it, coated it in crispy panko and poached it. Last night I tested out this simple oven roasted salmon filet with a hoisin barbecue sauce which was outstanding. A terrific blend of sweet, salty, tangy and spicy. Make sure to save any leftover sauce! Mine is going to be the based of a BBQ chicken pizza tonight.

Hoisin BBQ Sauce

1/2 onion, diced

2 garlic cloves, minced

2 teaspoons fresh ginger, minced

1/2 cup ketchup

1/2 cup hoisin sauce

2 tablespoons soy sauce

1-2 tablespoons Asian hot sauce

2 tablespoons honey

2 tablespoons rice wine vinegar

In a saucepan, saute the onions, ginger and garlic over medium heat with two tablespoons of canola oil until soft and translucent. Add remaining ingredients and stir well to combine. Bring to a boil and reduce to a simmer. Let cook for just 5-10 minutes for flavors to combine and the sauce to thicken. Remove from heat and set aside.

Preheat the oven to 425 degrees. Place a salmon filet on a parchment lined roasting pan (makes for easy clean up). Season the fish with salt and pepper and brush with hoisin barbecue sauce. Bake in the oven for approximately 12-15 minutes. Let rest about 5 minutes before serving.

Thursday, March 20, 2014

Bourbon Teriyaki Salmon

Oh yes, after the Halloween candy dinner and the election return Supremely Sophisticated French Fry Nachos, I was definitely in need of some healthier choices for dinner. Based on my experiences, there are people who like potatoes and then there are others who seek comfort in rice based dishes. I am the later! Not that I have anything against potatoes...I mean, I did just feature Sophisticated French Fry Nachos (and the sophisticated version, at that) but the hard cold reality is that one of my very favorite meals is roasted chicken with white rice and a tossed salad with oil and vinegar dressing. Cant really explain it, its just that the richness of the chicken with the bland yet fulfilling rice and the tart salad is just the perfect combination of comfort and deliciousness at the same time. Running a close second is salmon and rice! This particular incarnation of salmon is equally delicious, decadent and downright healthy. Just what I needed and, more importantly, wanted!

Bourbon Teriyaki Salmon
1 salmon fillet
1/2 cup Bourbon (Makers Mark, in this instance)
1/4 cup soy sauce
1 tablespoon, fresh grated ginger
1 tablespoon, fresh grated garlic
1 teaspoon Asian garlic chili sauce
1 tablespoon honey

Season salmon fillet with salt and pepper. In a small mixing bowl combine Bourbon, soy sauce, ginger, garlic, chili sauce and honey. In a ziplock bag, marinate the salmon in the bourbon soy sauce mixture for approximately 1 hour. Preheat oven to 425 degrees. Place a skillet over medium heat with a tablespoon of canola oil. After draining the salmon of the marinade and patting dry, add the fish to the skillet, skin side down. After about a minute or so, place the salmon in the oven and finish cooking for approximately 15 minutes. Serve over Jasmine rice, garnished with sesame seeds and freshly sliced green onions.

Tuesday, March 18, 2014

Broiled Salmon glazed with Romesco Sauce – aka Salmon glazed with “whatever”

Today’s video recipe will expose one of the great faux-gourmet tricks of all time. In the back of everyone’s refrigerator there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing just a few tablespoons, yet you just couldn’t bring yourself to throw it away the last time you cleaned out the fridge. Thank goodness you didn’t! These last few spoons of “whatever” spread on some fresh wild salmon filets and then glazed under a hot broiler can produce some amazing “gourmet” results.

In this video recipe I used one of my favorite condiments, Romesco sauce, which is a spicy Spanish roasted red pepper and almond pesto type mixture. You may have seen me use this in a delicious stuffed summer squash recipe a while back. But, as you’ll hear me say in the clip, this can be done with almost anything; salad dressings like balsamic or lemon pepper, almost any aioli or mayo based sauce, any style bbq sauce, even pesto or olive tapenade will work. Since salmon goes so well with so many flavor profiles you have lots of options. The only thing to be careful with would be something that has a very high sugar content, which may burn before the salmon is cooked, since we are broiling the fish. If you do use something like a honey mustard dressing, you may want to cook it a little further away from the heat.

After watching this recipe, please, go out and buy some wild salmon (frozen is fine!) and go hunting in the back of your fridge. I would love to read your comments on what you found and used and how it came out. Enjoy!

Ingredients:
2 six ounce salmon filets
salt and pepper to taste
3 tbl of romesco sauce, or “whatever”
*broil under high heat for 6-10 minutes until sauce is glazed on and salmon is cooked