Friday, September 20, 2013

Hoisin Glazed Salmon Fillet and Sauteed Mushroom & Veggies

Our gourmet meal for the week was a healthy one. I wanted to include Salmon in our menu because its packed with Omega 3-fatty acids that are good for the heart, and for the brain. It may be a bit pricey but its nutritional content certainly makes it worth it. I thought this would be a better splurge than on steaks or any other beef meat. 

These two dishes combined made for some healthy, flavorful fare that cost more or less P300 with a serving size that fed three adults plus one toddler in our home. My little Gabbie couldn't get enough of it!

Only two Salmon slabs left! I snapped up a pic before it was completely gone!
Note that the Salmon recipe in this dish was derived from this website:
but I replaced the lime juice with dalandan (go local!) and I cooked it in our turbo broiler instead of in a broiler pan. Worked just as well!

This is worth a try, Mommas!

Hoisin Glazed Salmon

250 grams salmon steaks
1 clove garlic, crushed
2 tbsp Lee Kum Kee Hoisin sauce
1 ½ tbsp soy sauce
1 tspn muscovado sugar
½ dalandan squeezed (remove seeds)
salt, pepper

1.     Marinate the salmon steaks with all the other ingredients for 30 minutes to 1 hour. Store in the ref while doing so.
2.     Cover your turbo broiler’s rack with foil.
3.     Carefully line up the steaks onto the rack and drizzle with remaining marinade.
4.     Heat up the turbo broiler to 200 degrees for 10 minutes.
5.     Cook your veggies while the fish is cooking.

Sauteed Mushroom & Veggies

2 cloves garlic, minced
100 grams fresh Baguio beans
100 grams young corn
1 can sliced mushrooms
1 tbsp butter
Salt, pepper

1.     Saute garlic in Canola or Olive oil.
2.     Saute mushrooms. When softened, add Baguio beans and young corn. Toss, then add ½ cup water. Cover for 1 minute.
3.     Add butter then add salt, pepper.

4.     Lower the heat, then cover for another minute or less, making sure your beans are still crunchy. Serve while hot.

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