Photo: John Cullen
This delicious recipe for hoisin-glazed salmon with crunchy apple salad will looks fancy but is really easy to make.
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp oragne juice
2 tsp Dijon mustard
1/4 tsp Asian chili sauce
1 1/2 lb salmon fillets, skin on
1/3 cup buttermilk, or plain yogurt
2 tbsp mayonnaise
2 tbsp lemon juice, divided
1 tbsp red onion, finely chopped
1 tsp honey
1/4 tsp salt
1 large crisp red apple, (such as Cripps Pink)
1 cup celery, (about 1 1/2 stalks) thinly sliced on the bias
1 cup cucumber, halved lengthwise and thinly sliced on the bias
Preheat oven to 425F. Combine hoisin, say sauce, orange juice, mustard and Asian chili sauce; place in a sealable bag. Add fish and squish around in bag to coat with marinade.
Place fish skin-side-down in a foil lined baking sheet. Discard marinade. Season lightly with salt and pepper. Bake 15-17 minutes or until fish begins to flake at the edges when pressed, and is just cooked through.
Meanwhile, combine buttermilk, mayonnaise, 1 tbsp lemon juice, red onion and honey in a bowl and whisk to combine. Season with salt to taste. Slice apple thinly and place in a bowl; sprinkle with remaining lemon juice and toss to coat. Add celery and cucumber. Just before serving, pour dressing overtop and toss to coat. Serve with salmon.
Calories 371, Protein 28g, Carbohydrates 18g, Fat 21g, Fibre 2g, Sodium 594mg.
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