HOISIN-GLAZED SALMON
A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
Provided by Lisa Arlotti
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 6.9 g, Cholesterol 99.4 mg, Fat 23.1 g, Fiber 0.5 g, Protein 34.6 g, SaturatedFat 4.4 g, Sodium 848.3 mg, Sugar 3.3 g
SUNFLOWER BUTTER
Can't eat peanuts? Try this sunflower butter instead for a nut-free spread. A blender will give the best results and it will keep for up to a month.
Provided by Sara Buenfeld
Categories Condiment
Time 38m
Yield Makes 550g (about 40 tbsp)
Number Of Ingredients 3
Steps:
- Toast the seeds in a large, dry frying pan over a low heat, stirring so they don't burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they're still warm, until finely chopped and powdery.
- If your blender is high-speed, you can make the butter from the seeds alone - continue to blitz until the oils are released and the seeds turn into a smooth butter (this may take 20-30 mins), stopping to scrape down the sides and let the motor rest occasionally. If you don't have a high-speed blender, slowly add the coconut oil with the motor running, and continue to blitz until the mix comes together into a ball, then transforms into butter.
- Add the syrup and/or salt to taste, or leave plain. Spoon into sterilised jars (see tip, below) and chill until needed. Will keep chilled for up to a month.
Nutrition Facts : Calories 75 calories, Fat 6 grams fat, SaturatedFat 0.8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein
HOISIN & HONEY GLAZED SALMON
Now that I have this recipe, my husband and I always look forward to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. -Cheryl Rein, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat broiler. Mix hoisin sauce, honey and pineapple juice., Place salmon in a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 12-14 minutes or until fish just begins to flake easily with a fork. Baste occasionally with 1/4 cup hoisin mixture during the last 6 minutes of cooking. Serve with remaining sauce.
Nutrition Facts : Calories 341 calories, Fat 16g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 280mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HOMEMADE HOISIN SAUCE
This sauce is awesome on chicken and beef recipes that normally call for barbeque sauce. I might even try it on pork blades on the grill.
Provided by April Broxton
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 3.2 g, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 485.6 mg, Sugar 2.2 g
HOISIN GLAZED SALMON OR SEA BASS
Make and share this Hoisin Glazed Salmon or Sea Bass recipe from Food.com.
Provided by dojemi
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients except the fish.
- Pat fish dry and coat with sauce.
- Preheat barbeque or broiler and cook fish for 5 minutes on each side.
SUNBUTTER DIPPING SAUCE
Instead of the usual peanut butter I opted to use sunflower butter to make my dipping sauce. This is a bit milder then satay or peanut sauce. I'm going to serve over bbq'd chicken, carrot and green salad tonight. If you can't find Ketjup Manis in your grocery store try an Asian Market. Or, make your own, I did and here's the recipe: http://www.recipezaar.com/chef-joeys-ketjap-manis-395074
Provided by Chef Joey Z.
Categories Sauces
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- If you have a small blender like a magic bullet use the small cup and blend the hoisin, ketjap, chili sauce and sunbutter until its incorporated into a thick sauce. Serve with spring rolls or chicken.
- Bon Appetit!
Nutrition Facts : Calories 46.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.6, Sodium 344.5, Carbohydrate 9.4, Fiber 0.6, Sugar 5.8, Protein 0.7
HOISIN FISH RECIPE WITH SUNFLOWER SEED BUTTER
Fishing for a good fish recipe? This dish has a nice twist with the combination of hoisin, the tang of dijon mustard, balanced with the sweet spice of Betsy's Best Gourmet Seed Butter. Add this marinade to your favorite fish for a combination that will compliment any fish!
Provided by Don C.
Categories < 30 Mins
Time 25m
Yield 1 1, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl combine all ingredients and stir until incorporated. In a small baking dish, add fish and top with sauce. Bake about 12-15 min depending on thickness of fish. Fish is done when flakes apart with a fork.
- Enjoy the Hoisin marinade recipe also on chicken or roasted vegetables for a different twist to your dinner dish!
Nutrition Facts : Calories 454.3, Fat 4.5, SaturatedFat 0.8, Cholesterol 199.6, Sodium 851.4, Carbohydrate 14.5, Fiber 1.1, Sugar 8.8, Protein 83.7
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