Polynesian Glazed Salmon Food

FURIKAKE SALMON

Steps:

• Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
• Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
• Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
• Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

POLYNESIAN GLAZED SALMON

Steps:

• For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
• Bring to a boil; reduce he at to simmer.
• Cook until reduced by half, about 15 minutes.
• Glaze will keep refrigerated for several days.
• To prepare salmon: Place salmon in shallow pan.
• Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
• Cover and cook 3 minutes.
• Remove from heat and let stand in covered pan 8 minutes.
• Heat broiler.
• Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
• Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

POLYNESIAN GLAZED SALMON

Steps:

• For glaze: Combine syrup, water, ginger, 4 garlic cloves, horseradish and ½ teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days. To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 garlic cloves, dill and ¼ teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes. Makes 4 servings.