A few months ago, I wrote a post about wanting to eat more fish, but not knowing many ways to prepare it. Lucky for me, a kind fellow blogger, Karen from Back Road Journal, commented and recommended her Asian glazed salmon recipe. I am normally not a big fan of salmon or should I say the way it’s prepared. I don’t have the refined palate to enjoy salmon that is commonly cooked and flavoured simply so as to not mask its natural flavours. I usually like foods that are lathered in sauce and knocks you off your feet with flavour. Having said that, her recipe did get my attention with all its Asian ingredients (soy sauce, hoisin sauce, sweet chili sauce). These ingredients are on their own not subtle in flavour so when all combined surely packs a punch. I’ve made this recipe a couple of times and have not been disappointed. The plan was to make it again this week on Wednesday along with a simple bean salad. I already had the beans that have been sitting in the cupboard for ages. All I needed were a few extra ingredients for the salad (green beans, parsley, jalapeño) and fresh salmon. Unfortunately, someone (I shall not name names) forgot to buy the salmon. 😉 So, that night we just had bean salad with some leftover prawns.
Isn’t this bean salad beautiful? It’s fresh, easy to make and hearty enough to even eat on its own. I added a few extra ingredients (cucumber, tomato, snap peas) just because I had them lying around.
The best part about this salad is that it tastes even better the next day after allowing more time for the ingredients and flavours to mingle together and absorb into the beans. Even so, the flavours of this salad are not overpowering and pair well with the salmon, which I ended up making the next day.
I think all the stars were aligned because the salmon turned out perfectly flavourful and delicious. It was even on sale at the grocery store…maybe it was a good thing that a certain someone forgot to buy it the day before…
Asian Glazed Salmon (from Back Road Journal)
- 1 lb. skinned center cut piece of salmon (I adjust glaze amounts accordingly if preparing more salmon)
- 1 tsp sesame oil
- 1 clove of minced garlic
- 1 tsp grated ginger (I julienned)
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp fresh squeezed lime juice
- 1 tbsp rice wine vinegar (I’ve accidentally added 2 tbsp and it’s turned out fine)
- 2 tbsp peanut oil (I use vegetable oil)
- 2 tbsp sweet chili sauce.
- Heat sesame oil over medium heat in a small pot, add minced garlic and sauté for 30 seconds to 1 minute but do not let brown.
- Then add the rest of the glaze ingredients.
- Simmer for two to three minutes to combine flavors.
- Remove from heat and set aside.
- Pre-heat oven to 350°F.
- Saute salmon (cut in half if you find it easier to handle) presentation side down, in a hot oven proof pan* with about a 1/8 inch of peanut oil for about 1 minute or until nicely colored. Turn and repeat on the other side.
- Drain excess oil from the skillet and spoon the glaze over the salmon.
- Then place the salmon in oven for approximately 6 minutes for medium rare, longer if you like your fish more done (or if the salmon is a thicker cut).
- Remove from the oven and let rest 5 to 10 minutes.
*I don’t have an oven proof pan, so I fry the salmon on a regular pan and then transfer to a baking sheet before putting in the oven.
Bean salad (adapted from Best Recipes Ever)
- 3 cups (750 mL) cut (1 inch/2.5 cm) green beans
- 1 can chickpeas, drained and rinsed (I’ve used a can of 6 bean medley as a substitute)
- 1 can kidney bean, drained and rinsed
- 2 green onions, thinly sliced
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tbsp (15 mL) minced jalapeño peppers (I use one large one)
- 1/2 cucumber (optional), diced into bite size pieces
- tomatoes (optional), halved
- handful of snap peas (optional)
- 6 tbsp (90 mL) vegetable oil
- 6 tbsp (90 mL) wine vinegar (I use cider vinegar as a substitute)
- 1 clove garlic, minced
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) each salt and pepper
- To prepare the vinaigrette: In large bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside.
- In saucepan of boiling water, cover and cook green beans (and snap peas if using) until tender-crisp, 5 minutes. Drain and add to vinaigrette.
- Add chickpeas, kidney beans, green onions, parsley and jalapeno (cucumber, tomatoes and snap peas if using) to bowl; toss to coat.
- Refrigerate until chilled, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)