July 1, 2005
Simple Soy Glaze for Summer Salmon
Many Northwest cooks have devised a special sauce or glaze they use time and again when grilling or broiling fresh seafood fillets and steaks. This is mine—a super-simple glaze (only five ingredients!) that is superb for summer salmon on the grill, but also so versatile you can use it on almost any fish or shellfish you choose.
1 tablespoon light cooking oil, such as canola, safflower, corn, soy, or vegetable
1 tablespoon soy sauce or low-sodium soy sauce
1 tablespoon honey, brown sugar, or maple syrup
1 tablespoon Dijon mustard
1/2 tablespoon prepared horseradish
1 1/2 pounds salmon fillets, bones removed, rinsed, drained, patted dry, and cut into four 6-ounce pieces
Preheat the broiler.
In a small bowl, mix together oil, soy sauce, honey, and mustard. Add horseradish and blend thoroughly.
Lightly oil a broiling pan with a rack or spray with nonstick cooking spray. Place salmon fillets on rack and brush lightly with the glaze.
Broil 3 to 4 inches from heat source for 3 minutes, then brush fillets again. If the fillets start to brown too much, move pan 4 to 6 inches from heat source. Continue brushing at 3-minute intervals and cook until salmon reaches desired doneness.
Makes 1/4 cup
Cook’s Hint: Now comes the really fun, creative part of this recipe. If you don’t like horseradish, you can substitute freshly grated gingerroot, Chinese five-spice powder, Japanese seven-spice seasoning (shichimi togarashi), or hot chili oil for an Asian flair. Cajun blackening mix creates a Southern taste. Add the alternative seasonings a little at a time, until you reach the level of spiciness or hotness you prefer.