Hoisin Glazed Salmon Steaks With Zucchini Recipe
Ingredients
| 1/4 cup hoisin sauce | ||
| Asian dark sesame oil | 1 Teaspoon | |
| 4 (6-ounce) salmon steaks | ||
| Salt | 1/2 Teaspoon | |
| Canola oil | 1 Teaspoon | |
| 3 small zucchini, thinly sliced and then cut into thin strips | ||
| Ground pepper | 1 Pinch | |
| Sesame seeds | 2 Teaspoon, toasted | |
Directions
Stir together the hoisin sauce and sesame oil in a small bowl.
Line a baking sheet with foil and spray with nonstick spray; preheat the broiler.
Sprinkle the salmon with 1/4 teaspoon of the salt and place it on the baking sheet.
Broil the salmon 5 inches from the heat about 3 minutes, then brush it generously with the hoisin mixture and broil again until lightly browned, about 3 minutes.
Turn the fish and broil again for 3 minutes, brush generously with the sauce again, and broil until the fish is just opaque in the center, about 3 minutes.
Meanwhile, heat the canola oil in a large non-stick skillet over medium-high heat.
Add the zucchini, the remaining 1/2 teaspoon salt, and the pepper; cook, stirring, until softened, about 6-7 minutes.
Transfer the salmon to 4 plates, sprinkle each with 1/2 teaspoon sesame seeds and serve with the zucchini on the side.
Line a baking sheet with foil and spray with nonstick spray; preheat the broiler.
Sprinkle the salmon with 1/4 teaspoon of the salt and place it on the baking sheet.
Broil the salmon 5 inches from the heat about 3 minutes, then brush it generously with the hoisin mixture and broil again until lightly browned, about 3 minutes.
Turn the fish and broil again for 3 minutes, brush generously with the sauce again, and broil until the fish is just opaque in the center, about 3 minutes.
Meanwhile, heat the canola oil in a large non-stick skillet over medium-high heat.
Add the zucchini, the remaining 1/2 teaspoon salt, and the pepper; cook, stirring, until softened, about 6-7 minutes.
Transfer the salmon to 4 plates, sprinkle each with 1/2 teaspoon sesame seeds and serve with the zucchini on the side.
Chef
