Tuesday, July 18, 2017

Tamari and Honey Glazed Salmon and Simple Rice Pilaf

Lucky me - my sons went fishing in Alaska and brought back some amazing King Salmon, Sockeye Salmon and Halibut and my freezer is stocked with fish!  I'm especially happy because I rarely buy King Salmon as it is so expensive and I love it. I'm sharing an Asian glaze that I use to bake and/or broil Salmon (any kind) and it just highlights the Salmon so well. I bake it in aluminum foil so that the flesh of the fish soaks up some of the sauce first and then open up the packet, turn the Salmon over and brush it with a bit more glaze and broil it to get a caramelized top. You can of course skip this step and make it easier for yourself by putting the Salmon in the foil skin side down and opening up the packet to finsih it by broiling it The thicker the piece of Salmon, the longer you have to cook it. When I serve it, I sprinkle the Salmon with Sesame Seeds. I love to serve this preparation of Salmon with Rice Pilaf, which cooks in about the same amount of time as the Salmon and a green vegetable, usually steamed. For me, it's one of those perfect dinners!  

Tamari and Honey Glaze

1/2 cup Tamari
1/3 cup Honey
3 Tablespoons Shaoshing Rice Wine or Mirin (Japanese Rice Wine)
pinch of White Pepper (can also use Black)

In a small frying pan, heat the Tamari, Honey, Rice Wine and White Pepper until the Honey is fully incorporated. Pour into a small bowl and let cool slightly.

For Salmon

1 to 1 1/2 pounds of Salmon filets
1 Tablespoon Vegetable Oil (I used Safflower)
Tamari and Honey Glaze
1 Tablespoon toasted Sesame Seeds

Heat the oven to 400 degree   Place a large piece of Aluminum foil on a baking sheet and cover with 1 Tablespoon Oil. Place the Salmon skin side up on the foil and pull up all the sides of the foil. Pour 1/2 of the Tamari and Honey Glaze over the fish. Or, place the Salmon in the foil skin side down and pour the glaze over. Seal the foil and place in the oven to bake for 15 - 20 minutes for a thick piece of Salmon. For a thinner piece, it will take only about 10 - 12 minutes.

Take the Salmon out of the oven and turn the oven to broil. Open the foil packet very carefully and pull the foil away from the fish. Remove the fish from the foil packet and place the Salmon directly onto the baking tray with a large spatula, this time with the skin side down. Or, just open the packet if you have placed the Salmon skin side down.  

Brush the top of the Salmon with the remaining glaze and place into the broiler for about 5 - 7 minutes to caramelize the glaze, being careful not to burn it. Remove from the oven and sprinkle with Sesame Seeds. Lay over a bed of Simple Rice Pilaf to serve.

Simple Rice Pilaf

2 Tablespoons Salted Butter
1 Shallot, minced
2 cups Basmati Rice
3 1/3 cups Chicken Broth 

In a small pot, melt the Butter and add in the Shallots. Cook, stirring until you can smell their fragrance and add in the Rice. Cook until the Rice becomes a bit opaque and add in the Chicken Broth  Bring to a boil and cover.  Turn the heat down to a simmer and cook for 20 minutes. Remove from the heat, fluff with a fork and put the cover back on for 5 minutes.

Five Element Analysis

Salmon belongs to the Water Element and the Tamari and Sesame Seeds add even more.  The Wood Element is represented but the Chicken Broth in the Rice and the Green Vegetable you serve. The Fire Element is present just a little bit in the Rice Wine and White Pepper. The Honey contributes the Earth Element and the Rice, Shallot and Butter add the Metal Element.  Add a dessert made from a Fire fruit would make this a balanced Five Element meal!

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