Broiled Salmon
I love salmon and am always looking for different ways to cook it.  I had the salmon and the spinach fettuccine and thought it would be a great pairing.  I also wanted something other than a salad and thought about fresh spinach.  Since I was using spinach fettuccine, I thought, why not fresh sauteed spinach?
This is really easy, fast and delicious.  For 4 servings this is what you will need.
4 (6 ounces) salmon fillets
1 tablespoon orange juice
2 tablespoons Hoisin Sauce (in the Asian section, it’s a very tasty sauce that you can use on chicken, meat, and of course fish.  I also use it in stir frys.
2 teaspoons honey
The fettuccine I used (see picture below) is fast cooking.  It cooks  in 3 minutes so you don’t want to start cooking it until everything is ready to go.  While I am sauteing the spinach I start cooking the fettuccine.  
For the sauce mix the orange juice, Hoisin sauce and honey in a bowl and set aside. Rinse and pat dry the salmon.  If there is any silver skin on them, cut it off.  Season the salmon with salt and pepper and brush on the sauce you set aside.  
Broil the salmon approximately 7 minutes or until the salmon is caramelized.  Don’t over cook the salmon. Depending on the thickeness, it should not take more than 6 to 7 minutes.  
For the spinach you need 1/2 sliced onion, 2 gloves of garlic, sliced and fresh spinach.  The bagged spinach usually serves 3.5 servings.  Since I love spinach I usually divide the bag between my husband and myself.  Yes I love it!!  
Saute the onion and garlic in 1 teaspoon of extra virgin olive oil for just a few minutes or until the onion is soft, add the rinsed spinach and stir.  It will look like a lot of spinach but will cook down.  Saute until the spinach has wilted.  This will take about 2 to 3 minutes.
The fettuccine (1 1/2 cups) is 210 calories; 1g fat; 2g fiber; 8g protein; 15mg sodium.    
The salmon with the sauce (each 6 ounce) 227 calories; 6.1g fat; .2 fiber; 569mg sodium; 342g protein.  
My next posting will be on how to steam vegetables.  I will include various vegetables with their steaming times.
Broiled Salmon
Friday, April 13, 2007