Salmon Steaks with Hoisin Glaze

Nothing makes me happier in my Rural Mom kitchen than to have fresh, wholesome ingredients on hand to whip up a gourmet delight.   HelloFresh is company that apparently wishes to cater to our joy in the kitchen, because providing superior, sustainable foods with easy-to-follow gourmet recipes is exactly what they do! (You can check out my full review of this innovative service HERE.) 

With HelloFresh’s permission, today I’m sharing with you the prep steps for creating Salmon Steaks with Hoisin Glaze.  A sweet and slightly tangy glaze, it’s the perfect compliment for salmon and pairs very well with salads or any oriental side dish.

Materials: Baking sheet, foil, small bowl, whisk, knife, basting brush

Ingredients: 1 medium-size orange, 2 tablespoons of Hoisin Sauce, 1 tablespoon of honey, salmon steaks, salt, pepper

Note- you may also use salmon fillets or even a full side of salmon for this recipe – simply modify the cook time for the cut of salmon that you are using.

Pre-heat oven broiler.  Cut the orange in half.  De-seed, if necessary.  Juice the orange into a small bowl.

I generally juice by hand, squeezing each side gently to juice, then enjoy eating the remaining pulp and bit of juice as I’m cooking.   but you can certainly use a hand or mechanical juicer to juice the orange.

Add honey and hoisin sauce to orange juice.  Whisk until fully blended.

Cover baking pan with foil.  (Covering the pan with foil is optional, I use it as I prefer easy cleanups when dealing with sauces.)

Lightly salt and pepper both sides of the salmon steaks.  Place salmon steaks in baking pan.  Using a basting brush, baste top side of salmon steaks generously with the hoisin glaze.  Turn salmon steaks over, baste generously with hoisin glaze.

Put baking sheet in oven on top rack, approximately 4 inches from the broiler.  Cook 5 to 6 minutes until browned on top and opaque throughout.

Serve salmon steaks with a side salad or your favorite oriental-inspired side.  HelloFresh sides included bok coy, soba noodles and tuna broth (as pictured.)