Asian Glazed Salmon

My rating: 5 stars

Kids rating: 5 stars

This beauty speaks for itself. 

It's sweet, and tangy, and so so flavorful.

I like to make it with grilled pineapple and coconut rice.

• Ingredients
• 4 skinless salmon filets (4-6 oz. each)*
• 1 tablespoon toasted sesame oil, divided
• 
  Marinade/Glaze
• 2 tablespoons Asian sweet chili sauce (I like Trader Joe's)
• 3 tablespoons ketchup
• 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman*
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoon soy sauce
• 1 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sriracha
• 
  

1. Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
2. SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
3. Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium heat until hot. Add salmon and turn heat down to medium low and sear until side is browned, about 4 minutes.
4. Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.
5. 
   GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper.

*If you don't want to buy hoisin sauce, you can make your own. This ends up making 4 tablespoons of sauce and the recipe only calls for 3, but I live on the edge like that:

Ingredients

2 tablespoons soy sauce

1 tablespoon smooth peanut butter

1/2 tablespoon brown sugar

1/2 teaspoon rice wine vinegar

1 garlic clove, finely minced

1 teaspoon sesame seed oil 

dash black pepper

Coconut Rice

1 cup rice (I like basmati or long grain)

1 1/4 cup water

1 cup canned coconut milk

1 teaspoon salt

2 Tablespoons sugar

1 Tablespoon butter

Bring to boil the water, coconut milk, and salt. (Watch it, this stuff boils huge!) Add rice, mix, and reduce temp to low and let simmer for 18-20 minutes or until all the water is almost absorbed. Stir in sugar, and let sit, covered for 5 minutes, until water is all the way absorbed. 

Recipe stolen from Carlsbad Cravings