The cover of the Tri-City Herald's Food/Wine section March 25 will feature information on how to become a WSU Master Food Preserver. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Hoisin-Mustard Glazed Salmon
Preparation time: 10 minutes
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Total time: 35 minutes
1 salmon fillet (about 1 1/4 pounds), with skin, rinsed
5 cups water
1/3 cup kosher salt
1/3 cup sugar
2 tablespoons hoisin sauce
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon unsalted butter, melted
1 teaspoon sesame oil or canola oil
Salt and freshly ground black pepper
Place salmon fillet in a 2-inch-deep baking dish. Mix together the water, salt and sugar. Pour over the salmon, making sure the salmon is covered with water. Add more water if needed. Place in the refrigerator for 2 hours.
Preheat oven to 400 degrees.
Remove salmon from the water and rinse well under cold water; pat dry.
In a small bowl, mix together all the glaze ingredients . Set aside half of the glaze mixture in a separate bowl. Brush the remaining glaze on the salmon. Season salmon with salt and black pepper to taste.
Bake the salmon about 15-20 minutes (depending on the size of the fillet) or until it is cooked throughout. Remove salmon from the oven and keep warm. Warm the remaining glaze and brush on salmon before serving.
Adapted from: Weber-Stephens Grill Co.