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Recipe: Add Complex Flavors to a Simple Roasted Salmon with a Honey and Lime Glaze

Recipe: Add Complex Flavors to a Simple Roasted Salmon with a Honey and Lime Glaze

Serves 4

Roast salmon in a hot oven with nothing but a little olive oil, salt and pepper, and you have a delicious, very easy dinner. If you take that salmon out of the oven when it’s only half done, spoon it over with a honey-lime sauce, and send it back into the oven to glaze the fillets, the flavors become infinitely more appealing. Salmon is a rich fish that’s even tastier with a little lime juice to reduce the fat, a few spoonfuls of honey to enhance the natural sweetness and soy sauce for an intriguing element. The salmon needs a head start in the oven before you glaze it so the honey doesn’t burn before the fish is cooked. Cut a thick piece of salmon into four equal portions and grill them in a thin layer of oil for 5 minutes. Meanwhile, whisk together the honey-lime sauce and finely chop a few spring onions. Spoon half of the glaze over the partially roasted fish, return to the oven and cook for a further 5 minutes. Then slide it under the broiler for a minute to char slightly and spoon the rest of the glaze on top. Serve the salmon on a bed of rice or thin rice noodles and sprinkle with the spring onions. The dish tastes like it takes more effort than it does, and you can’t beat something so delicious that took you 10 minutes. The rice adds a little more time, the rice noodles barely. There should be a special category for simple dishes with complex flavors that make you look gorgeous.

Canola or vegetable oil (for dish and for drizzling)
Juice of 2 limes
1 clove of garlic, grated
2 tablespoons spiced rice vinegar or white wine vinegar
3 tablespoons of honey
Salt and pepper to taste
2 tablespoons of soy sauce
4 tablespoons vegetable oil
pound boneless salmon (from the thick end), cut into 4 pieces
3 spring onions (white and light green parts), finely chopped (for garnish)
1 lime, cut into wedges (for serving)

1. Set the oven to 450 degrees. Brush a 9-by-13-inch baking dish very lightly with canola or vegetable oil.

2. In a bowl, whisk together the lime juice, garlic, vinegar, honey, a pinch of salt, soy sauce and 4 tablespoons vegetable oil until smooth.

3. Remove half of the lime mixture from the bowl and set aside.

4. Place the salmon pieces in the baking dish, skin side down. Sprinkle with canola oil or vegetable oil, salt and pepper. Roast for 5 minutes. Remove the fish from the oven and cover with the glaze in the bowl (not the part you’re setting aside). Return the fish to the oven and roast for a further 5 minutes, or until the fish is nicely browned and a meat thermometer inserted into the thickest part reads 130 degrees. (Total roasting time is 10 minutes.) If the salmon is not brown, slide it under the broiler for 1 to 2 minutes, watching closely as the glaze burns easily, or until slightly charred in places.

5. Spoon rice or rice noodles onto each of 4 plates. Place a piece of salmon on top. Spoon remaining glaze over top, sprinkle with spring onions and serve with lime.

Sheryl Julian

Serves 4

Roast salmon in a hot oven with nothing but a little olive oil, salt and pepper, and you have a delicious, very easy dinner. If you take that salmon out of the oven when it’s only half done, spoon it over with a honey-lime sauce, and send it back into the oven to glaze the fillets, the flavors become infinitely more appealing. Salmon is a rich fish that’s even tastier with a little lime juice to reduce the fat, a few spoonfuls of honey to enhance the natural sweetness and soy sauce for an intriguing element. The salmon needs a head start in the oven before you glaze it so the honey doesn’t burn before the fish is cooked. Cut a thick piece of salmon into four equal portions and grill them in a thin layer of oil for 5 minutes. Meanwhile, whisk together the honey-lime sauce and finely chop a few spring onions. Spoon half of the glaze over the partially roasted fish, return to the oven and cook for a further 5 minutes. Then slide it under the broiler for a minute to char slightly and spoon the rest of the glaze on top. Serve the salmon on a bed of rice or thin rice noodles and sprinkle with the spring onions. The dish tastes like it takes more effort than it does, and you can’t beat something so delicious that took you 10 minutes. The rice adds a little more time, the rice noodles barely. There should be a special category for simple dishes with complex flavors that make you look gorgeous.

Canola or vegetable oil (for dish and for drizzling)
Juice of 2 limes
1 clove of garlic, grated
2 tablespoons spiced rice vinegar or white wine vinegar
3 tablespoons of honey
Salt and pepper to taste
2 tablespoons of soy sauce
4 tablespoons vegetable oil
pound boneless salmon (from the thick end), cut into 4 pieces
3 spring onions (white and light green parts), finely chopped (for garnish)
1 lime, cut into wedges (for serving)

1. Set the oven to 450 degrees. Brush a 9-by-13-inch baking dish very lightly with canola or vegetable oil.

2. In a bowl, whisk together the lime juice, garlic, vinegar, honey, a pinch of salt, soy sauce and 4 tablespoons vegetable oil until smooth.

3. Remove half of the lime mixture from the bowl and set aside.

4. Place the salmon pieces in the baking dish, skin side down. Sprinkle with canola oil or vegetable oil, salt and pepper. Roast for 5 minutes. Remove the fish from the oven and cover with the glaze in the bowl (not the part you’re setting aside). Return the fish to the oven and roast for a further 5 minutes, or until the fish is nicely browned and a meat thermometer inserted into the thickest part reads 130 degrees. (Total roasting time is 10 minutes.) If the salmon is not brown, slide it under the broiler for 1 to 2 minutes, watching closely as the glaze burns easily, or until slightly charred in places.

5. Spoon rice or rice noodles onto each of 4 plates. Place a piece of salmon on top. Spoon remaining glaze over top, sprinkle with spring onions and serve with lime.Sheryl Julian