Chinook Salmon With A Port Wine And Hoisin Glaze Food

HOISIN & HONEY GLAZED SALMON

Steps:

• Preheat broiler. Mix hoisin sauce, honey and pineapple juice., Place salmon in a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 12-14 minutes or until fish just begins to flake easily with a fork. Baste occasionally with 1/4 cup hoisin mixture during the last 6 minutes of cooking. Serve with remaining sauce.

HOISIN-GLAZED SALMON

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

CHINOOK SALMON WITH A PORT WINE AND HOISIN GLAZE

Steps:

• Glaze: In a medium saucepan, mix all ingrediants except Salmon and lemon. Cook on low heat until a low boil and stir constantly to spread hoisin sauce. Divide lemon in half. One component will be sliced and used in final presentation and the other half will be used in the glaze. Squeeze lemon's juice into mixture and add lemon body to mixture. Low boil until mixture becomes a syrup (35 minutes approximately). Watch carefully and do not let burn. Upon reaching syrup point, pour into a container and store in refrigerator for 1 hour. Salmon: Rinse fresh salmon under cold water, pat dry, and inspect for any bones. Place salmon in bowl with the skin side down. Proceed to salt and pepper the fish according to your taste. Next, spread the glaze over the salmon with a pastry brush. Put in the refrigerator covered for 1/2 hour. Prepare grill accordingly. Allow the grill to heat for 1/2 hour prior to placing fish. Place fish on grill skin side down. Spread more glaze on surface of fish. Allow to cook for 7 minutes per side. (Depends on thickness, fish should be 145 degrees when done) Allow fish to rest 3 minutes prior to serving. Prior to presentation, Drizzle glaze on fish. Proceed with adding lemon slices to plate and serve with rice or risotto and your favorite vegetable.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.