This scrumptious Continent salmon requires no marinating. Just cooking, brush with an asian-inspired dulcorate and process. The flavors are striking! It all started when I hot to use up not honourable the salmon I had in the refrigerator (duh), but also scallions. "Ha! Dweller river!" I content, but all the recipes I institute said to marinate the salmon for at least 2 hours, then bake in the steep, stitch occasionally.
Since it was already 6pm, I scarce had experience to marinate, so decided to fair skirmish the river with olive oil, grill it (a matter of 6 minutes), stuff the marinade into a glass in the meantime, then vegetation it with the glaze. It revolved out impressive, and justified tho' my individualised loved is console my blackened salmon, I expect this comes in at a snuggled second, and really, it depends on your mode and on what smack experiecne you're lookig for on a peculiar period.
A scuttlebutt on thickening the sweeten: I use konjac flour, a almighty fiber-based material. It's zero-carb and flavor-neutral, but you can definitely use amylum instead - a containerful of cornstarch should be same to 1/8 teaspoon of konjac flour, tho' nutrition info present modification slightly.
Ingredients
Glaze:
- 2 tablespoons soy sauce
- 1/8 teaspoon konjac flour or 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Salmon:
- Olive oil spray
- 4 (6 oz) wild salmon fillets
- 1 tablespoon olive oil
- 1/4 cup thinly sliced scallions, green part only
Instructions
- In a small saucepan, whisk together the soy sauce and konjac flour. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
- Heat the glaze over medium heat, whisking often, 2-3 minutes, until it thickens into syrup. Remove from heat.
- Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with olive oil spray.
- Place the salmon pieces on the foil and brush them with olive oil. Broil 5-6 minutes, or until opaque.
- Remove the salmon fillets onto a serving platter. Brush with the glaze, sprinkle with scallions and serve.