EASY MAIN: ORANGE GLAZED SALMON.

Flavourful gently exotic dish just sweet enough for the entire family; ever-so-quick & won't break the bank (unless you want it to)

first posted March 2018

Salmon Fillets with a Hoisin Orange Glaze: 'supremely simple yet sensational' 

This is a glorious recipe for salmon fillets, even frozen ones: 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 but the taste and texture are superb.  As they 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: fresh orange & hoisin sauce. The sweet oranges appeal particularly to kids' palates.  If the cupboard doesn't run to Hoisin - an excellent sauce which has appeared in several 67 recipes this year - 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; the fish should flake nicely.  A bit of pink is fine; the fish will carry on cooking out of the oven.  Cover with foil and rest 10 mins before serving; 

 

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:

1. If using frozen fish, defrost fillets overnight; rinse, blot with a paper towel
2. 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)
3. Season fish lightly with pepper & salt
4. Mix Hoisin & orange zest; brush fillets with hoisin mix; place orange slice on each one 
5. Lay fillets in in a low sided glass dish (or a metal baking tray lined with greaseproof paper)
6. Bake 10-12 mins; brushing once with hoisin and orange after 5 mins
7. Remove from oven; cover with foil, rest 10 mins
8. 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

Comments:

'So easy to put together and absolutely sensational to eat.  Didn't mind at all that the fish was frozen.'  Retired writer

Tips:

• use easy-cook white supermarket rice for unfried rice, following the packet instructions

*Whole Foods

**Iceland

***Chinese supermarkets: brand Lee Kum Lee

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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