Monday, October 31, 2011

Sweet ginger glazed salmon


I love a gorgeous salmon fillet. When Mr. Feedbag and I were dating I let it slip that I think salmon is one of life's most romantic foods. He cooked me a lot of salmon for a little while after that!

This sweet ginger glaze is a special way to dress up a simple fillet. The sauce caramelizes in the heat of the pan, forming a glossy and flavourful coating around tender flakes of succulent fish.


Here's how I made it:

1/3 cup onion, diced
1 tsp fresh ginger root, minced
1/2 tsp ground coriander seed
1/2 tsp ground mustard powder
1/4 cup lemon juice
1/4 cup soy sauce
2 tbsp brown sugar
1/4 tsp sesame oil
4 salmon fillets (or salmon steaks)

I stirred together the first eight ingredients in a mixing bowl and poured the mixture over my salmon fillets in a large dish with tall sides. Then I covered the dish in plastic wrap and set it in the fridge for a couple hours to let the fish and the sauce get cozy.


To cook the fish, I brought a non-stick pan up to temperature over medium heat. I added my fish fillets and a few spoonfuls of the sauce to the pan, cooking about 5 minutes a side until cooked through. That's it!


One of the best parts of this dish is how the onions caramelize onto the fish in all that sweet, gingery glaze. Mmm! Simple and delicious.

Does salmon make it onto your dinner table often? What's your favourite way to prepare it? Leave a comment and share your recipe links!

9 comments:

  1. I love salmon, but I'm the only person in my family who enjoys it. I love it in sushi and I really love it grilled on a wooden plank. I keep it simple and rub it with lemon zest, salt and pepper: http://www.keeleypowell.com/2011/09/cedar-plank-salmon-with-fresh-lemon.html

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  2. Your recipe is simple and lovely, Keeley. And I love that you converted your mom with it! Ha!

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  3. Thanks for sharing this recipe. I will definitely try it out.

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  4. Two parts maple syrup to one part soy sauce - then marinate and cook exactly the same as this one. Delish.

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  5. Mrs. B. - Mmmm maple syrup. And you can never go wrong with soy sauce and salmon. Sounds great!

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  6. Would it work to sub ground coriander for coriander seeds? And if so, in what amount? Looks like a lovely recipe!

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  7. Anonymous - Sure, you could use whole coriander seeds. I would use the same amount - 1/2 tsp and would probably not skip the marinating step, otherwise the seeds might still be a little firm because of the short cooking time. Great question! Happy cooking!

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  8. Oh yum! Will definitely have to try this, we love salmon and eat it lots! My current favorite glaze is a maple syrup garlic one.

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  9. I usually just bake plain or with a bit of lemon juice, and then make a dill sauce: equal parts mayo and sour cream, 1/2 part honey mustard, liberal amounts of dill, sometimes a squeeze of lemon. I can't wait to try this one!

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