Asian-Glazed Salmon

20 Min.
20 Min.
4
Ingredients
Fish
4
(6-8 ounce) salmon fillets, rinsed and patted dry (set aside)
4 (6-8 ounce) salmon fillets, rinsed and patted dry (set aside)
6
cups water
6 cups water
2
tablespoons Better Than Bouillon® Reduced Sodium Vegetable Base
2 tablespoons Better Than Bouillon® Reduced Sodium Vegetable Base
1
(1-inch) piece fresh ginger root, peeled and thinly sliced
1 (1-inch) piece fresh ginger root, peeled and thinly sliced
Glaze
½
cup apricot all-fruit preserves
½ cup apricot all-fruit preserves
3
cloves garlic, finely minced
3 cloves garlic, finely minced
2
tablespoons finely chopped green onion
2 tablespoons finely chopped green onion
tablespoons low sodium soy sauce
2½ tablespoons low sodium soy sauce
1
tablespoon honey
1 tablespoon honey
1
teaspoon sesame oil
1 teaspoon sesame oil
teaspoon chipotle chile pepper
⅛ teaspoon chipotle chile pepper
Directions
  1. In a large straight-sided skillet, add water and Vegetable Base and whisk until base is dissolved. Add sliced ginger. Bring to a boil; reduce to a gentle simmer.
  2. Carefully, lower the salmon fillets into the poaching liquid, it should just cover fish. Additional water may be added if needed. Cover and cook until salmon is done, about 5-8 minutes.
  3. In a small saucepan over medium heat, combine all glaze ingredients. Cook about 4 minutes, stirring occasionally.
  4. Using a large slotted spatula, carefully lift each fillet from liquid to plates. Spoon 2 tablespoons of glaze over each piece of poached salmon.
Serve over sautéed snow peas, carrots and cashews. Or simply serve over freshly sautéed spinach.

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