Asian Glazed Salmon

Name: Asian Glazed Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 118 milliliters brown sugar; 1 teaspoons chopped garlic; 2 Tbsps peeled and sliced ginger; 2 Tbsps hoisin sauce; 1 Tbsp fresh lime juice; 4 servings Dried red pepper flakes; 680 grams salmon fillets; 79 milliliters soy sauce

Asian Glazed Salmon is a gluten free, dairy free, and pescatarian main course. One serving contains 385 calories, 36g of protein, and 11g of fat. This recipe serves 4. Head to the store and pick up brown sugar, hoisin sauce, pepper flakes, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.

Ingredients you will need

Red Pepper Flakes

Hoisin Sauce

Lime Juice

Soy Sauce

Garlic

Ginger

Sugar

Equipment you will use

Sauce Pan

Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.

Ingredients you will need

Sauce

Preheat the broiler.

Equipment you will use

Broiler

Place the salmon fillets on a broiler pan and baste with the sauce.

Ingredients you will need

Salmon Fillets

Sauce

Equipment you will use

Broiler Pan

Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.

Ingredients you will need

Glaze

Remove the salmon from the heat and baste once more with the glaze before serving.

Ingredients you will need

Salmon

Glaze

Taste

Book, using the USDA Nutrition Database

Roger Berkowitz, president and CEO of Legal Sea Foods since 1992, started working in his family's fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News, Eye on America, NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts.Jane Doerfer coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen. Edward Koren is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.

Ingredients you will need

Fish

Hot Dogs

Equipment

Sauce Pan

Broiler

Broiler Pan

Ingredients

Servings:

118milliliters

brown sugar 1teaspoons

chopped garlic 2Tbsps

peeled and sliced ginger 2Tbsps

hoisin sauce 1Tbsp

fresh lime juice 4servings

Dried red pepper flakes 680grams

salmon fillets 79milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.