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| Salmon Fillets with a Hoisin Orange Glaze 'supremely simple yet sensational' Taster |
This is a glorious recipe for salmon fillets: an unusual (in a good way) smoky, fruity glaze keeps the flesh succulent and tender. It can be surprisingly wallet-friendly.
Salmon from big health food stores* and upmarket supermarkets are eye-wateringly expensive (though gradually reducing) but the taste and texture is superb. As it should be. If you've deep pockets, these are the ones to go for.
For everyone else, frozen wild salmon is by no means an inferior alternative. Two small fillets and two good-sized sized tail portions come in at £4.60 at UK's favourite frozen food shop**. They can be cooked from frozen but 67 finds defrosting, rinsing and drying the fillets gives a better result.
The glaze is simple but appealing: orange & hoisin. The sweet oranges appeal particularly to kids' palates. If the cupboard doesn't run to Hoisin - an excellent sauce which 67 recommends - replace it with easy-peasy home-made sweet chilli sauce.
Salmon from big health food stores* and upmarket supermarkets are eye-wateringly expensive (though gradually reducing) but the taste and texture is superb. As it should be. If you've deep pockets, these are the ones to go for.
For everyone else, frozen wild salmon is by no means an inferior alternative. Two small fillets and two good-sized sized tail portions come in at £4.60 at UK's favourite frozen food shop**. They can be cooked from frozen but 67 finds defrosting, rinsing and drying the fillets gives a better result.
The glaze is simple but appealing: orange & hoisin. The sweet oranges appeal particularly to kids' palates. If the cupboard doesn't run to Hoisin - an excellent sauce which 67 recommends - replace it with easy-peasy home-made sweet chilli sauce.
Never overcook fish; these fillets will be ready in 10-12 minutes. Check by inserting the point of a knife into the thickest part of the fish; a bit of pink is fine. Cover with foil and let rest 10 minutes before serving; the fish will carry on cooking.
Cost: min £5
Feeds: 4
Ingred:
4 salmon fillets, defrosted or fresh
2 tbsp Hoisin sauce (Chinatowns and some supermarkets***)
1 large orange: zested coarsely then peeled and sliced thickly
pepper & salt
Method:
- If using frozen fish, defrost fillets overnight; rinse, blot with a paper towel
- Preheat oven to 180c/350f; place a deep tray or ovenproof glass container filled with 2in/4cm water in the bottom of the oven (to stop the fish from drying out)
- Season fish lightly with pepper & salt
- Mix Hoisin & orange zest; brush fillets with hoisin mix; place orange slice on each one
- Lay fillets in in a low sided glass dish (or a metal baking tray lined with greaseproof paper)
- Bake 10-12 mins; brushing once with hoisin and orange after 5 mins
- Remove from oven; cover with foil, rest 10 mins
- Serve with extra sauce on the side, unfried rice, steamed rice or boiled baby potatoes plus a salad or quick cooking green veg like tenderstem broccoli, green beans, shredded sprouts cooked in boiling water 3 mins or until done to your liking
'So easy to put together and absolutely sensational to eat. Will try other frozen fish after this.' Retired writer
Tips:
- you can use easy-cook white supermarket rice for untried rice, following the packet instructions
*Iceland
**M&S,Morrisons
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
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