For my dear Laurnow's (nickname of course) bridal shower, we put together a recipe book featuring our favorite dishes, many of which we have cooked together, or shared with her in the past. Laurnow is a meat lover- a self described pork loving kind of girl... but she is also in love with a vegetarian (the horror!).
Luckily, her vegetarian is actually a pescetarian, so I included a couple of our favorite fish recipes, including this honey-ginger salmon I found on Epicurious a couple years ago, which has since become a standby favorite in my kitchen. This salmon dish is sufficiently decadent and meaty to accommodate the meat lover in all of us. I think my belly needs something comforting and warm like this, after green tea and gluten free toast the past couple days.
- 6 tablespoons honey
- 1/4 cup chopped fresh cilantro
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons minced fresh ginger
- 1 tablespoon chopped canned chipotle chilies
- 1 tablespoon golden brown sugar
- 4 8-ounce salmon steaks (I prefer salmon fillets)
- Vegetable oil
Stir honey, cilantro, hoisin sauce, ginger, chilies and brown sugar in bowl to blend.
Preheat broiler. Brush salmon steaks with oil. Sprinkle with salt and pepper. Brush with some of honey-ginger glaze. Broil salmon until opaque in center, basting occasionally with remaining glaze, about 4 minutes per side. Transfer salmon to plates; serve.
I like to serve this dish with miso soup and blanched spinach with ground sesame seeds, or a light salad (as shown in the second photo). Top photo is a slightly different take- garnished with radish and enoki mushrooms.