Spice Crusted Salmon Steaks With Hoisin Orange Glaze Food

CRISPY HONEY ORANGE GLAZED SALMON

Steps:

• Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
• Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
• Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
• Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

SALMON STEAKS WITH HOISIN GLAZE

Steps:

• Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
• Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
• Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

HOISIN-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

SPICE CRUSTED SALMON

Steps:

• Spread the spice mix on a plate and stir to mix.
• Toss egg mixture together.
• Dip the salmon fillets in the egg mixture and then in the spices.
• Heat enough olive oil to coat bottom of a large pan until the olive oil begins to ripple. Cook the salmon 3-4 minutes on each side over medium heat (about 8 minutes per inch of thickness).
• Remove salmon to a serving dish and kept warm. Discard the oil, add the balsamic to the pan.
• Swirl around over high heat to pick up the salmon flavors. Reduce the liquid by half. On low heat, add the honey, butter and swirl. The consistency of the sauce should thicken slightly. Don't boil it. When the honey and butter is completely mixed, add in the chopped dill and pour over the salmon. Or pour on plate and place salmon on glaze. Garnish with nuts. Serve immediately.

SALMON STEAKS WITH HOISIN GLAZE

Steps:

• Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
• Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
• Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

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.

SPICE-CRUSTED SALMON STEAKS WITH HOISIN-ORANGE GLAZE

Steps:

• Combine dry spices for the rub, lghtly coat both side of each salmon steak with the sesame oil, and then dust with the spice rub and press with fingers to evenly distribute. Chill while preparing marinade. Combine marinade/glaze ingredients in small saucepan and bring to a boil, reducing slightly to thicken. Remove from heat and bring to room temperature. When cooled, brush both sides of fish and reserve the rest for brushing during cooking and serving as a sauce. Broil the fish for 8-10 minutes total, depending on thickness, turning once, and brushing it with the marinade at a couple of intervals. Heat the remaining marinade to use as a sauce for serving. A garnish of slivered scallions makes a nice finishing touch.

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.