Hoisin Salmon and Sauteed Veggies
October 15th 2014
Hoisin Salmon
Ingredients:
4 (4oz) salmon fillets
1 TBSP canola oil
1 TBSP hoisin sauce
1 TBSP worsteshire sauce
1 TBSP soy sauce
1 TBSP sweet chili sauce
1 clove of garlic, minced
Salt and pepper
1 tsp red pepper flakes
Directions:
1. Combine garlic and all sauces into a small bowl. Reserve
2. Season salmon with salt, pepper, and red pepper on both sides.
3. Brush canola oil on the flat hot pan. Heat to medium.
4. Drizzle just a little sauce on one side of the salmon and spread gently with a brush. Place face down on hot pan. Cook on side one for 5 minutes.
5. Drizzle sauce on top side and brush over the salmon. Flip over to side two. Cook on side two for about 6-7 minutes. By keeping the salmon still on this side for a little while longer, you will create a great caramelized crust on the bottom side.
6. Remove from grill and drizzle a little more sauce on the top for serving.
Sautéed Veggies - with Hoisin Sauce
Ingredients:
1 cup baby carrots, cut into bite-sized pieces
3/4 lb of fresh green beans
1 TBSP canola sauce
2 TBSP reserved sauce from above
3 garlic cloves, sliced into small chips
Salt and pepper
Directions:
1. Cut ends off green beans. Cut carrots, and slice garlic
2. Put garlic slices in pan with canola oil and heat over medium heat.
3. In the meantime, put 1/2 cup water at the bottom of a bowl and add beans and carrots with salt and pepper. Put in microwave for 4 minutes.
4. Add the veggies to the pan and toss. Increase heat to medium high heat and toss often.
Note: right when I add the salmon to the pan, I added the green beans and carrots to the pan.
5. Continue to toss and add the sauce at the end. You can also add crushed peanuts for garnish if you desire.
Wine Pairing:
The Independent
Wilson Vineyard
Chenin Blanc
Clarskburg, CA
Winemaker is Chris Condos
This wine is made exclusively for Club W. It is light enough to compliment the food and has just enough acidity to continue drinking after dinner is over.
~Julianne
Hoisin Salmon
Ingredients:
4 (4oz) salmon fillets
1 TBSP canola oil
1 TBSP hoisin sauce
1 TBSP worsteshire sauce
1 TBSP soy sauce
1 TBSP sweet chili sauce
1 clove of garlic, minced
Salt and pepper
1 tsp red pepper flakes
Directions:
1. Combine garlic and all sauces into a small bowl. Reserve
2. Season salmon with salt, pepper, and red pepper on both sides.
3. Brush canola oil on the flat hot pan. Heat to medium.
4. Drizzle just a little sauce on one side of the salmon and spread gently with a brush. Place face down on hot pan. Cook on side one for 5 minutes.
5. Drizzle sauce on top side and brush over the salmon. Flip over to side two. Cook on side two for about 6-7 minutes. By keeping the salmon still on this side for a little while longer, you will create a great caramelized crust on the bottom side.
6. Remove from grill and drizzle a little more sauce on the top for serving.
Sautéed Veggies - with Hoisin Sauce
Ingredients:
1 cup baby carrots, cut into bite-sized pieces
3/4 lb of fresh green beans
1 TBSP canola sauce
2 TBSP reserved sauce from above
3 garlic cloves, sliced into small chips
Salt and pepper
Directions:
1. Cut ends off green beans. Cut carrots, and slice garlic
2. Put garlic slices in pan with canola oil and heat over medium heat.
3. In the meantime, put 1/2 cup water at the bottom of a bowl and add beans and carrots with salt and pepper. Put in microwave for 4 minutes.
4. Add the veggies to the pan and toss. Increase heat to medium high heat and toss often.
Note: right when I add the salmon to the pan, I added the green beans and carrots to the pan.
5. Continue to toss and add the sauce at the end. You can also add crushed peanuts for garnish if you desire.
Wine Pairing:
The Independent
Wilson Vineyard
Chenin Blanc
Clarskburg, CA
Winemaker is Chris Condos
This wine is made exclusively for Club W. It is light enough to compliment the food and has just enough acidity to continue drinking after dinner is over.
~Julianne
Comments
Post a Comment