Honey Glazed Salmon
This is sure to be a showstopper.
Mike Garten
Serve this sweet-sour salmon with fresh, crisp cucumbers for contrast. Fluffy white rice would complete the meal!
Cal/Serv:
270
Yields:
4
servings
Total Time:
0
hours
25
mins
Ingredients
1 1/2
lb.
salmon fillet
Kosher salt and pepper
1/2
c.
Honey-Lime Teriyaki Sauce, divided
1/4
c.
rice vinegar
1
tsp.
honey
1/2
tsp.
grated peeled fresh ginger
1
shallot, thinly sliced
2
Persian cucumbers, thinly sliced
Cilantro, for sprinkling
Directions
- Heat oven to 400°F. Place salmon on foil-lined baking sheet, season with 1/4 teaspoon salt, then spoon 3 tablespoons teriyaki sauce on top and roast 10 minutes. Spoon remaining teriyaki sauce over top and continue roasting 8 minutes.
- Increase heat to broil. Baste salmon with any sauce that has fallen to sides of pan and broil until sticky and opaque throughout, 2 to 4 minutes.
- Meanwhile, in bowl, whisk together vinegar, honey, and 1/4 teaspoon each salt and pepper to dissolve. Stir in ginger then shallot and let sit 5 minutes. Add cucumber and let sit, tossing occasionally, 10 minutes. Transfer salmon to platter and, with slotted spoon, spoon cucumber mixture over top and sprinkle with cilantro.
NUTRITIONAL INFORMATION (per serving): About 270 calories, 6.5 g fat (1.5 g saturated), 36 g protein, 900 mg sodium, 15 g carb, 1 g fiber
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