BUT, the main course tonight rivals the best dessert, so we kicked it the traditional way.
Hoisin-Glazed Salmon, tested and approved by FoodAndWine.com
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry white wine
- 1 teaspoon honey
- 1 large garlic clove, minced
- 1 tablespoon vegetable oil
- Four 6-ounce skinless salmon fillets (we used wild-caught Alaskan Sockeye)
- Salt and freshly ground pepper
1. Preheat the oven to 450°. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.
2. In a large, ovenproof, nonstick skillet (we're using the really awesome cast iron skillet we got for Christmas**), heat the oil. Season the salmon fillets with salt and pepper. Place them in the skillet, skinned-side up, and sear over high heat until browned on the bottom, about 30 seconds. Flip the fillets and spoon half of the hoisin glaze over them.
3. Transfer the skillet to the top rack of the oven and roast the salmon for 3 minutes (or, if yours are really thick like ours, 4-5 minutes). Spoon the remaining hoisin glaze over the fillets and roast for another 3 minutes. Baste the fillets with the glaze in the pan and roast until just cooked through, about 2 minutes longer.
Serve with Brussels sprouts made like this (trust me, they'll make you a convert!)... but leave off the Wild & Whole Grain Rice because even though it gets rave reviews we just don't think it has much taste! Garlic Naan completes the meal. And, for course, After Dark Chocolate Frozen Yogurt.
** Found this great tutorial for seasoning your cast iron skillets. And if you're like me and occasionally leave the skillet dirty for too long and need a little extra oomph getting the grit off: just sprinkle some salt in the bottom and scrub with a rag. It'll take off all that baked on, dried on gunk!