Recipes
Photo by Emily Sterne www.emilysterne.com/food
Michela Larson's Hoisin-Glazed Salmon with Heirloom Tomato Salad
Serves 4
Ingredients
FOR THE MARINADE
1 clove garlic minced
1 jalapeno pepper minced, seeds removed
¼ teaspoon chile flakes (if pepper is not very hot—looking for some piquancy here)
¼ teaspoon mustard seeds crushed with ¼ teaspoon fennel seeds
¼ cup hoisin
2 tablespoons red wine vinegar
4 skinned salmon filets
FOR THE SALAD
3-4 heirloom tomatoes
1 seedless cucumber
10-12 basil leaves
2 tablespoons red wine vinegar
Salt & Pepper
Directions
Mix all ingredients for marinade together. Season salmon filets with S & P. Pour marinade over the salmon making sure to cover top and bottom. Cover and refrigerate for the time it takes to make the salad.
Slice tomatoes and then cut slices in half.
Partially peel cucumber. Slice on the diagonal, then slice pieces in half.
Cut basil leaves in strips for a chiffonade.
In a bowl, carefully toss tomatoes, cucumbers, basil, red wine vinegar and S & P together. Let sit while you cook the salmon.
Heat canola oil in a cast iron pan until hot. Cook the salmon on medium heat for three minutes, then turn over to finish, approximately 2-3 minutes.
Place the tomato & cucumber salad on each plate, top with salmon and strips of basil.
Cooking Tips
Sharpening Knives
Filetting Salmon
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