If I had to answer the question, “What’s your favourite fish?”, I don’t think it would even take me a second to reply, Pink Salmon.
Each time I go to a restaurant serving salmon everyone already knows what I’m going to order. The reason you ask?
If I have to go all ‘food blogger’ about this I’d say , “The flesh of a Salmon when cooked perfectly has great, flaky texture on the outside and has a secret,soft buttery texture enveloped on the inside”. You know the chef has nailed it when the centre is melt in your mouth consistency!
Salmon is also known to have LOTS of health benefits. It is a great source of Omega 3 Fatty Acis, Protein,Vitamin B, Potassium, Selenium, to name a few.
Now salmon is native to the waters of Norway and it’s not all that commonly available, that’s why I was ecstatic when I heard about Norwegian Salmon being imported at Godrej Natures Basket.
And OF COURSE I was jubilant when they sent across this gorgeous slice for me to experiment my culinary skills on!
There are two ways I love my salmon; either cured and smoked slices paired with cream cheese or a nice chunk of Salmon with crisp skin and a soft centre.
Since I received the latter, a good oil pan seared slice was in store!
Now since I’ve been in Bangalore for the past few months, living by myself, I wasn’t in the mood to create much of a fuss and go with something elaborate so I chose a recipe that is quick and easy. Keep Reading on to read my recipe of Soy and Honey Glazed Salmon with broccoli and Creamy Mashed Potatoes.
Recipe for 2 medium sized portions
For the Honey Soy Glazed Fish
Salmon – 250-300 grams
Light Soy Sauce – 1/2 cup
Honey- 1/2 Cup
Sugar(optional) – as per your taste
Garlic – 6-8 cloves
Ginger – finely chopped or julienned
Red chillies, sliced along a slant
Sesame Oil- 1/4th teaspoon
Oil- 2 tablespoons
A small floret of Brocolli
For the Mashed Potatoes
3-4 Medium Sized Potatoes
Herbed Butter (if you don’t find it ready made, use regular butter and add some mixed dried herbs to it)
Fresh Cream- 1/3rd Cup
- In a bowl mix the light soy sauce, honey ,sugar ,garlic, ginger and sesame oil. This mixture will now serve as your marinade for the fish as well as the glaze. Separate the mixture into 2 bowls.
- Place your salmon slices in a zip lock bag and pour half the mixture(contents of 1 bowl) into it. Refrigerate for a minimum of 30 mins.
The longer the fish is allowed to rest with the marinade, the longer time it gets to imbibe the flavours.
(Mashed Potato Recipe)
- Meanwhile, set your potatoes to boil until they are mashable yet firm. You want to avoid over boiling the potatoes otherwise you’ll end up with a very cottony consistency
- Once your potatoes have boiled drop them in cold water. This prevents the potatoes from cooking further as it cuts off the heat. Peel them whilst they are still warm.
- Mash the potatoes using a potato masher, strong fork or just your bare hands. Due to lack of fancy equipment in my Bangalore home, I just went for it with my hands. (Great way to vent out some frustration btw)
- Melt 2 tablespoons of the herbed butter in a pan and pour into the mashed potatoes, continue mashing.
- Warm about 4 tablespoons of milk with the cream and pour it into the mashed potatoes.
- Add salt and pepper as per your liking and continue mixing. As the potatoes cool down mixing may get more strenuous. Kneading it with your hands makes the job easier than stirring, go with whatever you’re comfortable with. By the time you’re finished your potatoes should be very fine and the consistency should be paste like.
- By now your fish should be well marinated. Cut your broccoli into smaller florets and steam them until cooked all the while maintaining a crunch within them.
- Pour the rest of the marinade in a pan and heat over a medium flame. The honey should start looking sticky, you could dissolve 1 and a half teaspoons of corn flour in water and add it to the mixture to thicken it so that you have a sauce to go with the fish.
- Add the steamed broccoli to the sauce right at the end so that it doesn’t overcook in its heat. Avoid dousing it too much in the sauce , you want it to remain crunchy. You could also avoid mixing it with the sauce completely and serve it as a side instead.
- Now that your mashed potatoes, sauce and broccoli is ready, it’s time to cook your fish. Always keep the cooking of the fish as the last part as it is a very delicate meat that could overcook in seconds, even if it’s off the heat and resting on a plate. Besides you don’t want the hero of your dish to be cold by the time you eat it!
We’re now up to the most crucial part of the dish. It is absolutely essential to keep a vigilant watch on the clock whilst cooking the fish. Overcooking the fish will result in hard and rubbery texture which isn’t enjoyable at all.
- Pour the oil into a skillet and allow it to heat up. Give the fish a good swirl in the marinade and gently put it in the oil. I cooked my fish skin side down first. Allow it to cook for 3 minutes on the skin side and then flip it. Let it cook for another 1-2 minutes on the other side and then remove it from the pan.
- Place it on a clean plate and serve with the mashed potatoes, broccoli and sauce. Splash your sauce around and get creative with your plating!
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