Monday, September 3, 2007

Spicy-Sweet Glazed Salmon

I got this recipe on All Recipes. I cut it in half and grilled it on tin foil instead of broiling it. It is one of the best things I think I have ever cooked. Definitely a hit! I made it with stir fried veggies and this new cheesy rice from Rice-A-Roni. Below is the full recipe, but it works just fine halved.

You will need:
1 1/2 pounds fresh salmon fillet with skin removed (I used 1/2 pounds or 2 steaks.)
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro ( I used parsley instead)
1/3 cup brown sugar, packed
salt and ground black pepper to taste

DIRECTIONS:
Place salmon in a shallow, flat dish, and set aside.

Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a bowl. (I used a whisk.) Blend until brown sugar dissolves.

Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours. (I marinated for almost 4 hours, turning once.)

Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan.

Transfer remaining marinade to a saucepan.

Turn on broiler to low.Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

**I placed a piece of tin foil on my grill and put the salmon on that and cooked it on the grill. I flipped it at 5 minutes and brushed it with the marinade.**

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

1 comment:

Anonymous said...

it works good for busy dads as well!

love this recipe and the reduction.

you can play with some of the ingredients the second time around to get the reduction to your liking (spicy-ness, tangy-ness/vinegar, etc...).

thanks & Happy Holidays!