Thursday, September 20, 2007

Cooking: Asian Glazed Salmon

I finally got a small break from all the workshops and meetings at work so since I haven't cooked in a bit, I started looking at recipes. Actually, what prompted tonight's dinner was a picture on tastespotting.com (http://foodwishes.blogspot.com/2007/09/broiled-salmon-glazed-with-dijon-and.html). I loved the presentation style with the Sriracha dots around the salmon but I didn't feel like a dijon based glaze. So I searched for glazed salmon and found this recipe: http://lowfatcooking.about.com/od/summer/r/asiansalmon.htm. It seemed simple and I knew I could quickly get dinner on the table.

I started out making the rice first.



Then I prepped all the ingrediants for the marinade. Soy sauce, grated ginger, chopped scallion, honey and soy sauce all went into a ziplock bag. I placed the salmon and swished it around to get the fish coated with all that yummy stuff. I also chopped up some extra scallion and lime wedges for garnish.



For a little green, I decided to go with bagged salad and the infamous Angelo Pietro dressing.



The salmon took 5 minutes to broil and came out beautifully cooked. I did my garnishes and copied Chef John's Sriracha dots.



I was really happy with the flavors. Justyn devoured dinner in the same amount of time it took the salmon to cook hehe... The best thing about this recipe was that it was very fast and easy to make. It's a great weekday go to recipe!

3 comments:

Kelly Mahoney said...

Glad to see I'm not the only one who uses a rice cooker. I thought it was fairly standard until someone sent me some nasty blog comments about using one. Can one billion people be wrong about this device? I think not :)

Great dinner, I wish I could have some now.

JadedOne said...

KM - Why would people give you crap about using a rice cooker? Even my mom, who's the most CHINESE woman I've ever known, uses a rice cooker.

People are just haters sometimes.

In fact, only people who don't know how to make rice, use a pot. ;)

Donna said...

This looks and sounds good. I came to your blog from Kristina Werner's blog. Thanks for sharing the recipe.