Monday, May 30, 2016

Hoisin Lime Glazed Salmon with roasted Vegetables

I have been wanted to try cooking with fish more. Which is hard to do living in Idaho, but I found some great fillets at Walmart of all places. I love Hoisin sauce.... so of course I had try this recipe. I tweaked it a bit but it turned out delicious. Enjoy!

HOISIN LIME GLAZED SALMON WITH MIXED VEGETABLES
INGREDIENTS
1 and ¼ lbs of salmon fillet, all in one piece
4 cups fresh mixed vegetables, cleaned and cut into 1 inch pieces (I used bell peppers, onions, green beans, carrots and broccoli)
Cooking spray
Kosher salt and pepper
½ cup soy sauce
⅓ cup packed brown sugar
¼ cup hoisin sauce
1 Tablespoon minced ginger ( the kind in the tube in most produce departments)
1 teaspoon minced garlic
2 tablespoons fresh lime juice
1 teaspoon sesame oil
1 tablespoon sesame seeds (optional)
Coconut rice to serve on the side (recipe here, I didn’t add the beans for this recipe- just leave out)

INSTRUCTIONS
1 Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Set the sauce aside.
2 Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray. If you need to you can also put the salmon and veggies on separate baking sheets. 

3 Bake in the oven for 8 minutes, then turn the oven to broil and broil for 8 minutes. You made need an additional 1 or 2 minutes depending on how big you cut your veggies and how thick the salmon is. Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds. Serve the salmon and vegetables with coconut rice, and any extra glaze on the side for dipping or drizzling

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