When in doubt about how to get kids to embrace fish, head over to the Asian part of your pantry.Katie Workman fish, hoisin, honey, salmon, seafood
Serving Size: 4
When in doubt about how to get a fish-skeptic (kids included) to embrace fish, head over to the Asian part of your pantry. And if you don’t have an Asian part of your pantry, consider building one. It just takes a handful of ingredients on hand to be able to whip up delicious dish after delicious dish. Start with a few items like soy sauce, hoisin sauce, chili garlic paste, Sriracha sauce, and sesame oil. These ingredients last for quite a while in the fridge once opened, and they can be combined in endless ways.
One of the many, many good things about seasoning fish and seafood is how quickly they absorb flavors. Therefore, you never want to marinate any fish or seafood for too long, because you don’t want to overpower the delicate deliciousness of the fish itself. The lemon juice in the marinade, or any acidic ingredient, can also start to cure or “cook” the fish after enough time goes by, and that can affect the firm and flaky texture of the salmon.
If you don’t have the hour plus to marinate the salmon in the fridge, leave it out for 15 minutes in the marinade, just at room temperature. A short room temperature marinating is safe; just don’t let it sit out for much longer than that.
Other than the marinating time, it takes about 10 minutes to put together the marinade, and 10 minutes to cook the fish, so this is a really great weeknight dinner. Serve with simple white rice, or quinoa, and a green salad, and you are done.
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon vegetable or canola oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon finely minced garlic
- 4 scallions, white and light green parts, finely chopped, divided
- 4 (6-ounce) skinless salmon filets
- Hot cooked rice or quinoa or couscous to serve
1. In a sturdy zipper top plastic bag or a plastic container, combine the hoisin sauce, honey, oil, lemon juice, garlic and half the scallions and shake or squish to blend well.
2. Place the salmon in the plastic bag or the plastic container, gently flipping them around so that they are completely coated with the marinade.
3. Refrigerate for 1 to 3 hours, turning the salmon in the marinade halfway through to make sure it marinates evenly. If you don’t have the time let it sit at room temperature for 15 or so minutes.
4. Preheat the broiler, or preheat the grill to medium high. Line a rimmed baking sheet with foil and spray with nonstick spray, or brush with vegetable oil. Remove the salmon from the marinade, reserving the extra marinade, and place on the baking sheet. Roast the salmon for 10 minutes, until cooked to your liking and burnished brown on top.
5. Serve with hot rice or quinoa, if desired. You can simmer the reserved marinade in a small saucepan for two minutes, and serve it over the starch if you like.