Sunday, February 20, 2011

Honey Soy Glazed Salmon

I had some salmon sitting in the fridge and needed something quick to do with it. This recipe from Eating Well was just what I was looking for. It got a thumbs up from both of us!






Honey Soy Broiled Salmon
Adapted from Eating Well

2 pieces of salmon (I would guess ours were 6-8 oz)
1 1/2 Tbsp chives
2 Tbsp reduced- sodium soy sauce
2 Tbsp honey
1 Tbsp rice wine vinegar
1 tsp dried ginger
1 tsp sesame seeds

Combine chives, soy sauce, honey, vinegar, and ginger in a bowl until honey is dissolved. Place salmon in a sealable plastic bag and add 2/3 of the marinade. Toss to coat and place in refrigerator for at least 15 minutes. Set aside the remaining marinade.

Preheat broiler. Line a baking pan with aluminum foil and coat with cooking spray.

Transfer salmon to the pan and broil 4-6 inches from heat source until cooked through, 6-10 minutes.* Garnish with sesame seeds and drizzle with remaining marinade.

*I ended up broiling ours for 5 minutes and then turning the heat down to about 450 for another 3-4 minutes. They were cooked perfectly.

Sourdough Bread

As a child, I remember my mom "feeding" some white goop that was "alive" in a mason jar in the fridge. I'm fairly certain I was pretty grossed out by it (but sure loved the bread!). Icky childhood memories of something alive in the fridge aside, I decided that I wanted to try making breads with a sourdough starter. I began looking at recipes for making my own starter. Unfortunately, I'm impatient. Fortunately, King Arthur Flour sells a lovely starter.

It arrived this week, and I spent the first day following the provided feeding instructions very carefully. I made my first loaf today, and it did not disappoint. I don't love super-sour sourdough - this has just enough tang to be more interesting than a regular french loaf. We all loved it.

The recipe made way more than we can eat before it gets stale, so I'll probably make some sort of croutons from the second loaf.

Rustic Sourdough Bread
Adapted from King Arthur Flour


1 cup (8 1/2 ounces) "fed" sourdough starter
1 1/2 cups (12 ounces) lukewarm water
2 1/2 tsp salt
1 Tbsp sugar
2 tsp instant yeast
5 cups (21 1/4 ounces) unbleached flour

Combine all of the ingredients, kneaing to form a smooth, soft dough, adding a bit of additional flour if needed. Place dough in a greased bowl, cover, and let rise until doubled, about 90 minutes. Alternatively, combine all ingredients in a bread machine and run on the dough cycle.


Turn dough out onto greased surface, and divide in half. Shape into two oval loaves. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 60 minutes.

Slash the tops, and bake in a preheated 425 degree oven for 30 minutes, or until golden brown. Remove from oven and let cool on a rack before slicing (good luck with that).