I wanted to try to make a new salmon dish. I decided to try an Asian salmon dish because I figured the flavors of the glaze would match the texture and taste of the fish. To go with it I wanted a quick side so I picked fried rice. (its posted under shrimp fried rice if you're looking for a recipe). To have everything come out hot I made the sauce first and then cooked the salmon. Once the salmon was finished I left it on top of the hot oven and whipped up the fried rice. The whole meal was quick and tasty!
Glaze: (enough for 6 salmon fillets)
1/2 cup soy sauce
1/8 cup rice vinegar
1/8 cup freshly squeezed lemon juice (2 lemons)
1/2 tablespoon fish sauce
1/2 tablespoon toasted (dark) sesame oil
1 teaspoons chili paste
1/4 cup sliced scallions (2 scallions)
1 tablespoons minced garlic (8 large cloves)
1 tablespoons minced fresh ginger
1 teaspoon brown sugar
1 teaspoon ground pepper
1. Preheat oven to 425. Clean salmon, make sure all bones and scales removed. Place on a foil lined pan.
2. Combine all glaze ingredients. Pour one spoonful over each fillet and turn to coat so everything is covered. Place fish in oven.
3. Start preparing all the ingredients you'll need for the fried rice. Every 2 minutes the fish is in the oven, remove and baste salmon with more of the glaze. Do this throughout the cooking process until fish is cooked through, about 12 mintues for 1 inch fillets.
4. Allow fish to rest, covered with aluminium foil to keep warm. Fry up rice following my previous recipe. This will take about 3 minutes.
5. Plate everything together on a dish or serve on large platters so people can help themselves. Make sure to have extra lemon wedges for the fish!
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