Directions:
- Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.
- Serves 4
- Salmon
- Canola oil
- Coriander seeds
- More
- Lbs. salmon fillet, skin on
- Tbs. canola oil, more for the baking sheet
- /4 tsp. ground coriander
- Kosher salt and freshly ground black pepper
- /2 small red bell pepper, finely diced (about 1/4 cup)
- Scallions, trimmed and thinly sliced (white and green parts separated)
- Tbs. finely chopped ginger
- -1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
- /4 cup honey
- Tbs. rice vinegar
- Tbs. reduced-sodium soy sauce
- Tsp. Asian chili sauce (like Sriracha)
- Tsp. cornstarch
- Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.
- Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.
- In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.
- Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.
- Serving suggestions
- Serve with steamed rice and Stir-Fried Napa Cabbage with Chile and Basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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