RecipeFrom A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
Salmon With Sweet And Spicy Glaze

Mary Ann, my wife, enjoyed a dish she had one night at a restaurants that's no longer with us (Belle Forche, if you're curious). They called it "barbecued salmon." It wasn't smoked, but had a sweet glaze with a little zing that I also found interesting and different. I started fooling around in that direction, and here's what I came up with.

When you buy the salmon, look for the pieces that are rather thick and short, and avoid those that clearly come from the tail section. You want uniform thickness--and pretty thick pieces, at that.

Glaze:
  • Juice of one orange, strained
  • 3 Tbs. honey (coat the spoon with oil first)
  • 1 Tbs. cane syrup
  • 1 Tbs. salt-free Creole seasoning
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1 tsp. Tabasco Caribbean-style steak sauce or Pickapeppa
  • 1/4 cup white wine, preferably off-dry or even sweet
  • 1 Tbs. soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. lemon juice
  • 4 salmon fillets, cut from the center, about 8 oz. each
  • Salt
  • Black pepper
  • Zest (grated skin) of the orange above
Preheat the broiler and broiler rack to 500-550 degrees. Set the shelf so that fish on the rack will be about four inches from the heat.

1. Mix the glaze ingredients in a small saucepan and bring to a light boil while stirring. Cook until reduced and thickened--three or four minutes.

2. Meanwhile, mix the wine, soy sauce, olive oil, and lemon juice in a wide bowl. Place the salmon fillets into this marinade, skin side up, and marinate them for just about a minute. Turn them over and let them sit there thirty seconds or so.

3. Place the fish skin side down on the preheated broiler rack and run under the broiler about four inches from the heat. Broil until you just begin to see browning at the edges. Brush a thick layer of the glaze on each fillet, and sprinkle on the orange zest and put the fish back under the heat for another two minutes.

4. Remove the fish with a slotted turner and serve immediately.

Serves four.
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© 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com