Monday, September 30, 2013

Hoisin Glazed Salmon with Indian-Spiced Lentil Mango Salad

I cannot even tell out how proud I am of this dish. This is great stuff folks. On a Monday after work even. A crappy Monday at work. A delicious meal is one way to cheer me up. Wine is another. I don't generally drink on Monday nights. However, if I had a nice Gwurztraminer on hand I would have totally popped it open (I know nothing about wine pairing- I have no idea if that would be good with this dish. If you try it let me know!).

Have you noticed the lack of seafood recipes on Four Seasons Kitchen? We eat shrimp occasionally, but Tyler really only eats shellfish. Or battered and deep fried fish. I usually end up ordering salmon at a restaurant. Consequently I've never really cooked salmon before, so when somebody asked today how I would prepare it (yeah, I talk about food a lot), I actually didn't know.

The inspiration for this recipe a grilled salmon. I'm sure we all remember my grilling track record. That's a no go. I was going to broil it but realized the broiler on my oven isn't working. Fantastic. Well, when I doubt I roast. And cook salmon perfectly! Boo-ya. Tyler even conceded it was good mixed in the salad (but lamented the lack of tartar sauce. I told him if he put ranch dressing on it I would kick him). Parker ate all of his. I call that a win.

Adapted from Chatelaine
  • 1 piece fresh salmon per person
  • salt and pepper
  • hoisin sauce
  • 1/3 cup red lentils
  • 1 mango, peeled, seeded, and chopped into bite-sized pieces
  • 1/4 red onion, finely chopped
  • 1/4 of a large cucumber, chopped
  • juice of 1 lime
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
Preheat oven to 425 degrees F. Place salmon on a greased baking sheet, skin side down. Sprinkle with salt and pepper and spread with hoisin sauce to cover each piece of fish with a thin coating of sauce. Once oven is heated place baking sheet in middle of oven. Roast salmon until the tip of a knife inserted in the middle of a piece of fish for 8 seconds comes out warm to the touch (don't test with your tongue- if overcooked you'll burn your tongue. I know from experience), about 15 minutes per inch of thickness.

Meanwhile, boil a small pot of water. Salt the water as you would for pasta (a good large pinch). Add lentils and reduce to a simmer. Cook to al dente, about 8 minutes. Don't overcook or they'll turn to mush.

Mix remaining ingredients in a bowl. Serve lentil salad over fish.

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