Tuesday, November 4, 2008
Salmon Fillets with Honey-Hoisin Glaze
I made this last night and was delighted with the result. Very, very simple but really very tasty.
I served it with my creamy mashed potatoes and some sautéed leeks. You could just as well serve this with some noodles or rice.
You will need:
4 salmon filets, skin on
4 tbsp hoisin sauce
4 tbsp runny honey
1 tbsp mirin
Juice of a fresh lime
3 cloves garlic, chopped fine
2cm square knob of fresh ginger, peeled and chopped fine
A good handful of chopped fresh coriander
1 red chilli chopped fine
And then you need to:
Mix the glaze ingredients in a large shallow dish and throw the salmon in. Turn them over a few times to give them a really good coating. Leave for about ten minutes.
Preheat your grill until very hot. Line the grill pan with foil and place salmon on top, skin side up. Not too close to the fire.
Grill on the skin side for about 5 minutes, then turn and grill on other sides for about 2 mins each. You want the fish to still be very moist inside. Do watch the fish the glaze will burn quite easily. You should plan for about 80% of the cooking time to be on the skin side. The reason why I always buy fillets with the skin on is that if the skin does burn you can just peel it off and no one is any the wiser!
In a small saucepan gently heat the glaze sauce until bubbling slightly.
Spoon the mash into the middle of the plate, place salmon fillet on top and drizzle some of the heated glaze sauce around.