Honey-Glazed Chinook Salmon
When my own underwater hunt returns no bounty and there’s a wild king salmon “run” on, I’ll purchase fresh king salmon (also called Chinook) at a local fish market. It’s rich in healthful Omega-3 oil and the tender, flaky meat offers a lot of flavor. Here we’ll mix a few simple ingredients together for an Asian-inspired dish with a sweet and spicy flair.Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.”
Ingredients
- 4 6-8 ounce Chinook salmon filets
- 1 tsp. unsalted butter
- 4-5 bunches baby bok choy
- 1 can baby corn drained
- 8 ounces shitake mushrooms sliced
- ½ cup pecans toasted and chopped
- 1/2 cup ponzu sauce
- 2 Tbs. honey
- 1 Tbs. prepared chili garlic sauce
- ½ Tbs. low sodium soy sauce
- ¼ cup white wine
- Sea salt and cracked pepper to taste
- Black sesame seeds for garnish
Instructions
- Preheat oven to 350 degrees F. Season salmon with salt and pepper. In a sauté pan over medium heat, sear salmon filets for two to three minutes on each side; remove from heat and transfer salmon onto a baking tray or other oven-safe dish. Set the sauté pan aside for later use.
- In a small saucepan over low heat combine the ponzu, honey, chili-garlic sauce and soy sauce. Bring to a simmer, stirring occasionally. Slightly reduce the sauce until it can coat the back of a spoon, about six to eight minutes.
- Over medium-high heat, “deglaze” the sauté pan in which you cooked the salmon. Do this by adding the white wine and stirring for about a minute, being careful not to burn any leftover salmon bits remaining in the pan. Reduce heat and add the butter and all the vegetables, sauté until the bok choy is tender. While the vegetables are cooking, brush the salmon with the sweet chili glaze and heat in the oven for 5 minutes. This will set the glaze and finish cooking the salmon to medium doneness.
- Plate with your favorite rice or potato, top with toasted chopped pecans a sprinkle of black sesame seeds for garnish.