This spicy sweet glazed salmon is a great recipe to add a little asian flare to a simple slamon dinner. The sauce in this recipe is a great all purpose recipe to have with stir fry veggies, chicken, and even noodles. If spicy is not your thing go light on the chili flake.
Ingredients
3 Tbsp rice vinegar
1/4 cup soy sauce
2 Tbsp hoisin
1/2 cup chicken or vegetable stock
3 Tbsp white sugar
3 Tbsp brown sugar
1 tsp fresh ginger
1/2 tsp garlic powder
1/2 tsp red pepper flake or 2 small seeded fresh red chilies (such as Thai bird)
1 Tbsp corn starch
1 lb salmon portioned into fillets - can remove the skin or keep it based on preference
vegetable oil as needed
1 cup white rice
2 crowns of broccoli cut into florets
salt & pepper to taste
Directions
For the sauce
If using fresh chilies dice them and remove seeds if looking for a milder sauce. Keep the seeds if you like it spicy. In a pan over medium heat, toast the chilies or chili flakes and then add the vinegar, soy, hoisin, stock, sugars, ginger, garlic powder and cornstarch. Whisk all ingredients over the heat for 3-5 minutes until the sauce thickens.
For the Salmon
Preheat the oven to 350 degrees. In a saute pan, heat just enough oil to coat the bottom of the pan and season the salmon with salt and pepper. Once the oil is hot, sear the salmon, (skin side down first if the skin is still on). Once seared on both sides move to a foil lined sheet tray and brush generously with General Tso's Sauce. Continue for all the salmon and then bake until cooked through about 5-8 minutes. Do less time in the oven if you like the salmon to be medium (about 3-4 minutes).
Cook the white rice per package instructions. Cut the broccoli into florets and steam until tender (about 8 minutes). Can sub any veggies you like and how you like them and enjoy!