After yesterday’s trip to the Kam Man Market, all I needed was a quick stop at Whole Foods for a nice 1-lb center cut piece of salmon to put together our Asian-inspired dinner. Once you have the staples in your pantry, this is a quick and easy dinner entree, or you can let the fish sit in the marinade/sauce for a few hours until you’re ready to broil. True disclosure – we were so hungry by the time I cooked at 9 o’clock that we didn’t take a snapshot…but the salmon looked pretty much like this, only better. We served with jasmine rice and Vietnamese Cabbage Calad (see recipe for salad in an earlier post):
BROILED HOISIN-GLAZED SALMON
2 8-ounce pieces salmon filet
1/4 cup hoisin sauce
2 T orange juice & a bit of grated rind
2-1/2 t sesame oil divided
1 clove minced garlic
1-1/2 T minced ginger root divided
1/4 tsp red curry paste or Thai chili sauce
3 T thinly slice scallions, divided
1-1/2 tsp rice wine vinegar
2 t black or white sesame seeds
Place a foil-lined oven proof skillet or grill pan on top rack of oven and preheat broiler. Set aside 1/2 T of the ginger and 1 T of the scallions in a small bowl for garnish. In a shallow plate, brush the salmon filets all over with about 1/2 t of the sesame oil, then combine all other sauce ingredients and pour over the fish. This can be done early in the day or just before broiling – I like to let the fish marinate in the sauce for at least an hour. Remove from plate and place the salmon on the hot skillet under the broiler, broil about 8-9 minutes, depending on thickness, brushing 2-3 times with the remaining sauce in the plate. Garnish with remaining ginger/scallion blend and then sprinkle with the sesame seeds.
Serve with jasmine rice and steamed broccoli or snap peas. if time permits, do some sitr-fried veggies.