Posted on: Wednesday, June 22, 2005
SEVEN OR LESS
Glaze salmon with honey and soy
Associated Press
This recipe pairs sweet and smoky grilled salmon with a light Asian noodle salad made with "long rice" (rice vermicelli). It would work well for a quick weeknight family meal or for spur-of-the-moment entertaining.
Wine Council via Associated Press Morgan's new cookbook, "Salmon" (Chronicle, $24.95, paperback), features 75 of her salmon recipes. While developing all these recipes, she says, "What became clear to me is how versatile salmon is, not only suitable to a wide range of preparation techniques, but what an affinity it has for so many flavors.
"The sweet and salty combination of honey and soy sauce, classic in many Asian dishes, is perfect for salmon. The glaze doesn't dominate the natural flavor of salmon, it enhances it."
Ingredients for this honey-soy recipe include Asian sesame oil. "Sesame oil comes in two basic types," she explained. "One is light-colored, and the sesame seeds have not been toasted before the oil is expressed. Asian sesame oil is darker, with a lovely, stronger flavor and fragrance because the seeds are toasted before the oil is expressed."
Honey-Soy Grilled Salmon with Cilantro Noodles
Prepare a medium-hot fire in a charcoal or gas grill. While the grill is heating, soak the long rice in a large bowl of hot water until softened, about 20 minutes.
Brush all sides of the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tablespoon soy sauce, 2 tablespoons honey, and 1/2 teaspoon ground pepper. Set aside. To make the dressing: In a small bowl, combine 4 tablespoons of soy sauce, 1 tablespoon honey, the sesame oil and lemon juice. Set aside. To grill the salmon: Brush the grate generously with vegetable oil. Place the salmon, skin side up, directly over the medium-hot fire. Grill until beautiful grill marks are etched across the fillets, about 2 minutes. Turn the salmon skin side down. Brush the salmon flesh generously with the glaze. Cover the grill and continue grilling the salmon until it's almost opaque throughout but still very moist, about 3 minutes longer. Transfer to a plate and set aside.
Drain the rice vermicelli and pat dry with paper towels. Toss the noodles with the dressing and cilantro. Divide the noodles among 4 entree plates. Place a salmon fillet on top of the noodles, and serve immediately.
Garnish with black sesame seeds, if desired.
Makes 4 servings.
• Per serving: 600 calories, 27 g fat, (4 g saturated), 95 mg cholesterol, 1,128 mg sodium, 53 g carbohydrates, 36 g protein, 1 g fiber.
"No need to cook noodles or wash a pot for this dish," says Diane Morgan, who developed the recipe. "The noodles just need to soften in a bowl of hot water while the grill heats. The glaze and salad dressing are a snap to make — everything is ready to eat in 30 minutes."
Grilled salmon, glazed with honey and soy sauce in a sweet-and-salty combo, is served atop rice vermicelli tossed in a sesame dressing.
