Hoisin-Glazed Salmon - Joy Bauer



Salmon is a staple in our house.  We have it once during the week and sometimes again on the Sabbath.  I have not cooked it with this combination of ingredients before.  I have made so many salmon recipes over the year that I love when a new one comes along.

 Hoison has a pleasant flavor and mixed with the maple syrup and vinegar, we really ate with relish.  I could easily repeat this one.  It is also   another quick, easy and delicious recipe.
Hoisin-Glazed Salmon - Joy Bauer

Ingredients:

3 tablespoons hoisin sauce
3 tablespoons pure maple syrup
1 tablespoon white wine or rice vinegar
1 teaspoon fresh grated ginger
4 six-ounce salmon fillets

Method:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

 Place the salmon fillets on the prepared baking sheet, spacing them evenly. Bake for 10 minutes.

While the salmon is baking, in a small bowl, mix together the hoisin sauce, maple syrup, vinegar, and ginger to form a thick glaze. 

Remove the baking sheet from the oven and brush the hoisin glaze evenly over the fillets. 

Return the salmon to the oven and bake until the fillets are just opaque in the center, about 5 minutes. 

Transfer to platter; serve immediately.

Eat and enjoy.

 Linked to See Ya at the Gumbo     Real Food Recipe Round Up        Sweet and Savory Sundays 
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       Simple Supper           Fat Tuesday   

Comments

  1. ~~louise~~February 6, 2015 at 6:45 PM

    Hi Chaya!
    We'vebeen eating a lot of Salmon around here lately too. It cooks up so quickly, is so healthy and just like this dish shows, oh so versatile! I made some the other night with Hot Pepper Jelly I bought at Trader Joe's:)

    Seeing this post reminds me I need to buy some Hoisin sauce and yes, try this recipe next!

    Thanks for sharing, Chaya...

    ReplyDelete
  2. AnonymousFebruary 18, 2015 at 3:52 PM

    The flavours in this sauce sound lovely. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more