Asian Glazed Salmon

This scrumptious Continent salmon requires no marinating. Just cooking, brush with an asian-inspired dulcorate and process. The flavors are striking! It all started when I hot to use up not honourable the salmon I had in the refrigerator (duh), but also scallions. "Ha! Dweller river!" I content, but all the recipes I institute said to marinate the salmon for at least 2 hours, then bake in the steep, stitch occasionally.

Since it was already 6pm, I scarce had experience to marinate, so decided to fair skirmish the river with olive oil, grill it (a matter of 6 minutes), stuff the marinade into a glass in the meantime, then vegetation it with the glaze. It revolved out impressive, and justified tho' my individualised loved is console my blackened salmon, I expect this comes in at a snuggled second, and really, it depends on your mode and on what smack experiecne you're lookig for on a peculiar period.

A scuttlebutt on thickening the sweeten: I use konjac flour, a almighty fiber-based material. It's zero-carb and flavor-neutral, but you can definitely use amylum instead - a containerful of cornstarch should be same to 1/8 teaspoon of konjac flour, tho' nutrition info present modification slightly.

Ingredients

Glaze:

• 2 tablespoons soy sauce
• 1/8 teaspoon konjac flour or 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 teaspoon hot sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

Salmon:

• Olive oil spray
• 4 (6 oz) wild salmon fillets
• 1 tablespoon olive oil
• 1/4 cup thinly sliced scallions, green part only

Instructions

1. In a small saucepan, whisk together the soy sauce and konjac flour. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
2. Heat the glaze over medium heat, whisking often, 2-3 minutes, until it thickens into syrup. Remove from heat.
3. Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with olive oil spray.
4. Place the salmon pieces on the foil and brush them with olive oil. Broil 5-6 minutes, or until opaque.
5. Remove the salmon fillets onto a serving platter. Brush with the glaze, sprinkle with scallions and serve.

Share this post