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Curious1

Rec: Glazed Salmon with choice of 4 glazes was dinner last night. I chose the Soy-Mustard Glaze.

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Posted to Thread #27980 at 6:15 pm on Sep 3, 2015

Salmon was from Whole Foods, farmed from the UK and really, really good. Sadly, neither of us care for wild salmon but this was mild and on sale for $10 a lb.

I made half the recipe and since there was such a small amount of glaze, I put the ingredients in a Pyrex 1-cup measure and microwaved it in short intervals on 5 until it formed a glaze. Served with baked Yukon Gold potatoes and sautéed Swiss chard.

Glazed Salmon with 4 Glazes

1 tsp light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
4 6- to 8-oz center-cut skin-on salmon fillets*
ground black pepper
1 tsp vegetable oil
1 recipe Glaze

Soy-Mustard Glaze
3 Tbs light brown sugar
2 Tbs soy sauce
2 Tbs mirin**
1 Tbs sherry vinegar
1 Tbs whole grain mustard
1 Tbs water
1 tsp cornstarch
1/8 tsp red pepper flakes

Pomegranate-Balsamic Glaze
3 Tbs light brown sugar
3 Tbs pomegranate juice
2 Tbs balsamic vinegar
1 Tbs whole grain mustard
1 tsp cornstarch
pinch cayenne pepper

Asian Barbecue Glaze
2 Tbs ketchup
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 Tbs light brown sugar
1 Tbs soy sauce
1 Tbs toasted sesame oil
2 tsp Asian chili-garlic sauce
1 tsp grated fresh ginger

Orange-Miso Glaze
1/4 cup juice plus 1 tsp finely grated zest from 2 oranges
2 Tbs white miso
1 Tbs light brown sugar
1 Tbs rice vinegar
1 Tbs whole grain mustard
3/4 tsp cornstarch
pinch cayenne pepper

1. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

3. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

4. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.

Soy-Mustard Glaze (makes about 1/2 cup)

1. Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

Pomegranate-Balsamic Glaze (makes about 1/2 cup)

1. Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

Asian Barbecue Glaze (makes about 1/2 cup)

1. Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.

Orange-Miso Glaze (makes about 1/2 cup)

1. Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

Servings: 4

Tips
*Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces.

**Mirin, a sweet Japanese rice wine, can be found in Asian markets and the international section of most supermarkets.

Prepare the glaze before you cook the salmon.

If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 3, then transfer it to a rimmed baking sheet, glaze it, and bake it as directed in step 4.

Recipe Type
Fish, Main Dish

Source
Source: Cook’s Illustrated Jan/Feb 2011


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