Wednesday, October 28, 2009

Wasabi & Honey Glazed Salmon with Coconut Rice

I just love it when I spot a recipe, read the ingredients and realize I have everything to make it! I especially appreciate when an ingredient is something that has been sitting, neglected, in my cupboard (wasabi paste)-- and I finally have an incentive to use. That was the case when Mary posted this recipe on her blog "One Perfect Bite".   The only thing I had to do was to stop at Whole Foods, which is conveniently on my route home, to buy fresh salmon.
Fresh Coho Salmon-- two six-ounces pieces cost about $11.00... not bad, for Whole Foods!

On a whim, I also decided to make coconut rice as a side dish-- and if I had snow peas, I would served them as a perfect accompaniment. Alas, I didn't, but I served wilted spinach and the last of Brussel sprouts (which my husband loves, and I like).

The rice is pretty easy to make, and I started it, first. It takes about 30 minutes to make. I used 1 3/4 cups water, 1/2 cup Lite Coconut Milk (I always keep this on hand), and 3 Tbsp. of Sweet Chili Sauce. Sweet Chili Sauce is pretty easy to find-- usually it's in the international section at your local grocery store. I've spotted it at Trader Joe's, too.


I pour the coconut milk into simmering water, add the chili sauce (you can add less if you don't want much of a "kick"- though chili sauce isn't super hot, anyway.  Bring the liquids to a boil, add the rice, cover the pot and cook on low for about 20 minutes.  After that, let it sit for about 10 minutes...

Now, for the glaze sauce:
Honey, wasabi paste, rice vinegar, low-sodium soy sauce (I always buy Tamari), fresh ginger root and Mirin. If you don't have Mirin, then vermouth can work, or a dry white wine...or none of those.   Mix all of this in a sauce pan, but add the wasabi paste a little at a time. I found that a scant teaspoon was enough for us. I doubled the honey, after tasting it. That's why I renamed this recipe as Wasabi & Honey Glaze, to adapt to my fondness for honey.  Bring all of this to a boil, reduce to medium and let it thicken. Mine took about 10 minutes to thicken.

Here's where I adapted Mary's recipe to be my fool-proof way of cooking salmon.  In an oven-proof skillet, I use a light coating of olive oil and heat it on medium-high, until the oil is shimmering...

I seared the salmon for about 4 minutes, undisturbed...then turned it over skin-side down and I decided to brush some of the glaze over each piece.  The the whole skillet goes into a pre-heated oven at 425F...

...and it's roasted for about 4 more minutes.  Perfect!

I spooned the glaze over the salmon, but I think you could also brush it on. Mine got pretty thick, because I added extra honey.

The next time I make this easy glaze, I will double the amount. It's that good!

I have a delicious Roasted Brussel Sprout recipe that I will post, soon. Tonight, I steam these since Craig likes them roasted or steamed. Me?


I'm so glad you asked! I wilted fresh spinach in a garlic-infused olive oil-- I love spinach!

Printable recipes for both of these dishes can be found at the bottom of this post. If you are receiving my blog via Feedburner, you will need to JUMP to my blog to view them.

Mary, thanks for posting this recipe.  It was excellent, and definitely plan to use this glaze sauce recipe again. In fact, I think it would delicious without wasabi, if someone doesn't have it on hand. I have no idea why I had an unopened tube of wasabi, but I'm glad that I did.  This is for you!  If you haven't discovered "One Perfect Bite", please pop in and you will see that there are a lot of scrumptious recipes and beautiful photos.

I always post a printable recipe card at the end of each recipe post. If you cannot view it, you might be using an older version of Internet Explorer. You should be able to view my recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer. If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here. If you still can't figure out how to view the printable recipe card, please email me at foodiewife@gmail.com and I am happy to help.









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15 comments:

Mary said...

Deb, I'm so glad you enjoyed the recipe. I respect your opinion. Thanks for the link.

Stacey Snacks said...

That salmon looks gorgeous.
Probably because it is Coho, which is usually drier than disgusting Atlantic salmon.
I haven't seen a nice pc of salmon since May, when wild was available.
Now I am craving some salmon.....will go to Whole Foods!
Thanks Deb!

T.W. Barritt at Culinary Types said...

That salmon looks done to perfection! It's probably my favorite fish to prepare.

TKW said...

Yes, please!!!!!!!!!!!!!!

Except for the brussel sprouts...

Cheryl said...

Girl, that looks so good! I make coconut rice often and never thought about adding sweet chili sauce, good idea!

Jen_from_NJ said...

I love salmon and I am always looking for new ideas on how to prepare it. Wasabi and honey glaze sounds perfect!

frockandfork said...

Your salmon looks perfect! I cooked salmon last night :) It was a yummy one too with some lemon/rosemary/anchovy sauce and broccoli :)

Rettabug said...

We have a TON of salmon in the freezer, thanks to DH's recent fishing trip. I will be trying this version very soon.

Our nearby Blue Canyon restaurant serves a Root Beer glazed salmon that is TDF. I'm on the hunt for that recipe.

I'll also be watching for your brussel sprouts recipe.

♥ Rettabug

My Carolina Kitchen said...

Beautiful. I always enjoy Mary's blog too. I'm envious that you have a Whole Foods near you. Sigh.
Sam

Debinhawaii said...

Beautiful dish--such a great combination of ingredients.

Simple Simon said...

What a delicious and healthy looking dinner.

Ingrid said...

That looks ridiculously good! We love salmon. I'm gonna had what ingredients I'm missing and give it a try.

Btw, two thumbs on your spinach! Definitely the way to go!
~ingrid

bella said...

Gosh, you seem to always post wonderful Asian-inspired dishes. I just need to get going and try these. . . plus, nothing can go wrong with salmon, in my little opinion! Roz

Anonymous said...

What a delicious and yummy honey recipe to eat. I really like the way you prepare it. I will give it a try at home. Thanks for sharing this recipe here. I love to eat food using organic honey crystals.

À LA GRAHAM said...

Made the salmon and coconut rice tonight for my family and they loved it...even my 4 year old! Love your blog and beautiful pictures...great inspiration! :)