Polynesian Glazed Salmon Recipes

POLYNESIAN GLAZED SALMON

Steps:

• For glaze: Combine syrup, water, ginger, 4 garlic cloves, horseradish and ½ teaspoon salt in a small saucepan. Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days. To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 garlic cloves, dill and ¼ teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, onto broiler pan. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes. Makes 4 servings.

POLYNESIAN GLAZED SALMON

Steps:

• For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
• Bring to a boil; reduce he at to simmer.
• Cook until reduced by half, about 15 minutes.
• Glaze will keep refrigerated for several days.
• To prepare salmon: Place salmon in shallow pan.
• Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
• Cover and cook 3 minutes.
• Remove from heat and let stand in covered pan 8 minutes.
• Heat broiler.
• Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
• Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

MISOYAKI-GLAZED SALMON

Steps:

• To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
• Set aside to cool.
• Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
• Cover the dish with plastic wrap and refrigerate for at least 24 hours.
• Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
• Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
• Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
• turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
• Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
• Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
• Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
• Top the salmon fillets with the pan juice.
• Garnish with the sliced scallions.