Easy Summer Recipe Idea: Hoisin Salmon

hoisin salmon I always tell myself I’ll have to spend more time outside enjoying the sunshine. That is, until I actually step outside and realize it is 102 degrees out and so humid it is difficult to breathe. ::yuck:: Summer is in full swing which means showing more skin and generally attempting to eat lighter, fresher, and more colorful meals. (Most of the time…) I have been on a salmon kick lately and this asian inspired hoisin salmon dish is my all time favorite. I finish this recipe off with a side of sautéed asparagus and quinoa to make a perfectly light and healthy summer meal.

What makes this meal amazing you ask?…well, I’ll tell you. 😉

Quinoa is a grain but is also considered a superfood for its incredible nutritional benefits. These yummy edible seeds are gluten free, loaded with protein, fiber, antioxidants, and contains all of the essential amino acids we need. Needless to say, we are big fans of quinoa in our house. We cook this in about 15 minutes in our rice cooker and use it to make fried rice, throw it in salads, or even mix it with some brown rice for a twist.

Asparagus is a natural diuretic so it keeps bloat away while satisfying your daily serving of vegetables. It’s also rich in glutathione, a detoxifying compound that breaks down skin aging carcinogens and free radicals.  This isn’t the reason I have been obsessed with asparagus lately but it is a bonus.

I eat a lot of chicken but occasionally like to switch it out for pork or fish. I have been on a salmon kick lately (what can I say? When I like something, I want it ALL the time). Salmon is a good source of protein and omega-3 fatty acids which will leave you with glowing skin, healthy hair, and lean muscles. Not only that, it is good for your heart.

Now on to the good stuff…

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Hoisin Salmon
  1. 1/3 cup soy sauce
  2. 1/3 cup hoisin (found in the asian food aisle)
  3. 1 heaping tablespoon chili garlic sauce
  4. 2 tablespoons fresh lemon juice
  5. 1 tablespoon grated ginger (tip: peel and freeze the root in a ziploc, and then grate whenever you need it)
  6. 1-2 cloves pressed garlic (1 medium or 2 small cloves)
  7. 2 tablespoons olive oil
  8. 1.5-2 pounds boneless salmon fillets
Sautéed Veggies
  1. Veggies of your choice
  2. 1 tablespoon olive oil
  3. 1/2 tablespoon balsamic vinegar
  1. Whisk together all of the ingredients in a glass baking dish to prepare the marinade.
  2. Marinade the salmon fillets for 30 minutes flipping them over every 10 minutes.
  3. Transfer the marinated salmon over to a cast iron skillet and then pour all of the marinade on top over it.
  4. Cover the pan in foil and place it in the oven for about 7-10 minutes on hi broil. Make sure to keep your eye on it so it doesn't burn. It's ready when it flakes off with a fork.
  5. Carefully remove the skillet from the oven and transfer the salmon fillets to a plate to rest.
  6. Place the skillet with the marinade on the stove top on medium-high heat. Allow the marinade to thicken and then drizzle the sauce onto the salmon.
  7. Deglaze the skillet with a splash of olive oil and balsamic vinegar and sauté your vegetables. Feel free to squeeze in a little lemon juice for brightness.
  8. Garnish with roasted sesame seeds and your done!
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