Broiled salmon has become a go to weekday dish when I need a fast meal for the family. Salmon can be canvas to express yourself—its strong flavor is complimented by a wide variety of possible herbs, spices and glazes. Frequently, I start with a glaze of one of my fruit jams—lemon or orange marmalade—but today I chose to use savory. Savory is an herb similar to sage.
Karl’s Broiled Savory Salmon
Filed under Main Dishes
I had made some Sichuan cold noodle salad for one of wife Jan’s potlucks. we had some leftover so I thought I would make something to go with it to make a dinner. Broiled salmon came to mind. I have found that my marmalades make a very good glaze for salmon. This time, I decided that I would mix in some soy sauce to make it a lemony teriyaki glaze.
Karl’s Lemon Teriyaki Broiled Salmon
Filed under Fish, Main Dishes
Broiled salmon has become a go to weekday dish when I need a fast meal for the family. I have discovered that my homemade jams make a good glaze and I have used lemon, orange, and my ginger peach jams to great success. Jan has recently discovered that she loves liliko’i—passion fruit—and when I discovered a jar of Liliko’i jam at the local Hawaiian market—Kumar’s Island Market—I knew I had to buy it.
Karl’s Broiled Salmon with Liliko’i Glaze
Filed under Main Dishes
Daughter Eilene has gone off to an archeological dig on Nevis, so it is just Jan and me for dinner for the next month. It is a weekday meal and I wanted something simple and quick. A while ago, I broiled some salmon using my lemon marmalade as a glaze. Recently, I made some white peach jam. I wondered how would this jam work as a glaze for salmon?
Karl’s Broiled Salmon with Ginger White Peach Glaze
Filed under California Fusion, Main Dishes
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