Asian Glazed Salmon – Tasty Tuesday!

We’re still in Lent, and I’m still trying to find fun recipes for the wee ones to eat that don’t involve meat on Fridays.  Yesterday, we were walking through Costco trying to come up with inspiration for dinner.  Little Miss suggested breadsticks and my husband suggested to Polish buffet.  I suggested something cooked at home that involved at least a modicum of protein.

We decided to wander the aisles to see what inspired us.  With cranky children (welcome, spring break!), no one could agree on anything.  The only thing that generated any sort of enthusiasm whatsoever was salmon.  But one child didn’t want orange salmon and the other child didn’t want soy ginger salmon.  So I decided to do something entirely different and take the options away from them.

I wanted something that would be relatively quick, which meant a glaze rather than a marinade.  And since I know they enjoy Asian type flavors, I whipped up a little something with miso as the base.  And it was good.  And fast.  And thankfully the wee ones enjoyed it – a lot.

Asian glazed salmon plated with spinach

Asian Glazed Salmon

Ingredients:
2 lb salmon (this more than fed the four of us, but I love leftovers)
3 T brown sugar, separated
2 t corn starch, separated
1 T lemon juice
2 T soy sauce
2 T miso paste
1 T rice wine vinegar
1 t mustard powder
pepper, to taste

Directions:
Preheat your oven to 325 degrees.  Make the glaze first, then prepare your salmon.

To make the glaze, place the lemon juice, soy sauce, miso paste, vinegar, mustard powder, and 1 t of the corn starch in a small pot and whisk.  Turn the heat to medium and bring to a boil (while I’m waiting for it to boil, I start on the salmon).  Once it boils, bring it down to a simmer for a couple minutes, whisking periodically, until it has thickened nicely.

Heat a heavy pan on medium high (I go with the restaurant theory they use for steak for my fish, too – start on the stove, finish in the oven).  Pat your salmon dry with a paper towel.  Mix together 2 T brown sugar with the remaining 1 t corn starch.  It will look vaguely like streusel, which is what you’re going for.

Rub ready to spread on salmon

Pepper your salmon, and rub both sides of your salmon with the brown sugar mixture.  Add oil to your heating pan, and cut your salmon into the fillet sizes you wish to eat – for us that’s about 4-6 ounces per fillet, about 3 inches wide.  Place the fillets into the pan so that they aren’t touching, which means they probably won’t all fit at once.

Cook salmon on stove before oven

Cook on each side for just a minute or so to create a crust before flipping.  Once they’re cooked on both sides, remove them to a lined baking sheet and cook the rest.  When they’ve cooked to form the crust, brush the glaze over both sides of the fish – so yes, you’ll need to flip them carefully so they don’t fall apart.

Brushing glaze onto salmon

Place the glazed fillets in the oven for 7-10 minutes or until they’re flaky and still moist.  While they are baking, I use the pan I cooked the fish in to make a side dish of spinach.  I mince a little garlic and use the oil already in the pan to sautee it.  They finish about the same time, and it’s a perfect easy meal.



Yum, right?  I know you’ve cooked up something good this week.  Link your post here, and share the love.  I’m also posting at Blessed With Grace and Tempt My Tummy Tuesday, as well as with  Rachel from A Southern Fairytale’s Mouthwatering Monday linkup.  Enjoy!

Asian Glazed Salmon

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4-6

Asian Glazed Salmon

Ingredients

  • 2 lb salmon (this more than fed the four of us, but I love leftovers)
  • 3 T brown sugar, separated
  • 2 t corn starch, separated
  • 1 T lemon juice
  • 2 T soy sauce
  • 2 T miso paste
  • 1 T rice wine vinegar
  • 1 t mustard powder
  • pepper, to taste

Instructions

  1. Preheat your oven to 325 degrees. Make the glaze first, then prepare your salmon.
  2. To make the glaze, place the lemon juice, soy sauce, miso paste, vinegar, mustard powder, and 1 t of the corn starch in a small pot and whisk. Turn the heat to medium and bring to a boil (while I'm waiting for it to boil, I start on the salmon). Once it boils, bring it down to a simmer for a couple minutes, whisking periodically, until it has thickened nicely.
  3. Heat a heavy pan on medium high (I go with the restaurant theory they use for steak for my fish, too - start on the stove, finish in the oven). Pat your salmon dry with a paper towel. Mix together 2 T brown sugar with the remaining 1 t corn starch. It will look vaguely like streusel, which is what you're going for.
  4. Pepper your salmon, and rub both sides of your salmon with the brown sugar mixture. Add oil to your heating pan, and cut your salmon into the fillet sizes you wish to eat - for us that's about 4-6 ounces per fillet, about 3 inches wide. Place the fillets into the pan so that they aren't touching, which means they probably won't all fit at once.
  5. Cook on each side for just a minute or so to create a crust before flipping. Once they're cooked on both sides, remove them to a lined baking sheet and cook the rest. When they've cooked to form the crust, brush the glaze over both sides of the fish - so yes, you'll need to flip them carefully so they don't fall apart.
  6. Place the glazed fillets in the oven for 7-10 minutes or until they're flaky and still moist. While they are baking, I use the pan I cooked the fish in to make a side dish of spinach. I mince a little garlic and use the oil already in the pan to sautee it. They finish about the same time, and it's a perfect easy meal.

Notes

http://honestandtruly.com/2013/03/asian-glazed/salmon/recipe/

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http://www.honestandtruly.com/2013/03/asian-glazed-salmon-recipe/


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