Tonight was Atlantic salmon with an Asian-inspired sauce. We hadn’t had fish in a while, so I decided it was time for a serving of Omega-3. I’m happy to say, it was certainly delivered–and in good taste–I just hope Ground Chuck isn’t upset that we post-poned him until tomorrow.
This glaze was easy to make and added just enough flavor to the fish without stealing the spotlight. With soy sauce and honey as two of the four starring ingredients, the marinade was both sweet and salty–but not overbearing. It was a beautiful night to grill out, but this dish can also be prepared by baking the fish at 350 degrees for about a half hour, or by searing both sides of skinless fillets for about 3 minutes and leaving the inside a bit pink. Whichever way you prepare it, this glaze will be sure to impress.
(adapted from Martha Stewart – serves 4)
1 tbs. whole coriander seeds
1/4 cup honey
5 tbs. soy sauce
2 tsp. fresh lemon juice
3-4 salmon fillets, skinned
Pre-heat gas grill to medium-high heat.
Toast coriander seeds over medium-low heat in a skillet for 3-5 minutes, stirring constantly (careful not to burn, as they burn easily). Using a mortar and pestle (or something similar) grind coriander seeds. In a small bowl combine honey, soy sauce, lemon juice, and ground coriander.
Brush fillets with sauce; place each in tin foil. Place on grill for about 7 minutes on each side, or until inside is opaque.
Meanwhile, bring remaining sauce to a boil in a small sauce pan; cook until thickened, about 1 minute. Serve fillets with sauce on side.