Jun 28, 2018

Easy Broiled Salmon

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Salmon was introduced to Hawaii by western sailors many years ago, and has grown in popularity ever since. The most common use for salmon here would be for lomi lomi salmon. Lomi lomi salmon is similar to poke, in that it is cut into small cubes and cured in salt instead of soy sauce. This dish is now a classic and integral part of most Hawaiian parties and gatherings, such as traditional luaus, and can be considered a Hawaiian ethnic food alongside poi, kalua pig, poke and laulau.

Most fresh salmon found in Hawaii is imported from the U.S. Pacific northwest, the Atlantic, and even as far away as New Zealand, but it is also very popular here right out of a can. It's one fish that you can always find in our small grocery stores here on the island of Moloka'i, alongside ahi tuna and mahi mahi. Salmon is also very popular served raw in sushi bars here in Hawaii. I love the stuff, who wouldn't, beautiful color, velvety texture, buttery flavor, and it's good for you because it's packed with omega-3 fatty acids and calcium.


Another simple way to serve this beautiful fish is to broil it with all of the flavors of the islands.

Hawaiian Broiled Salmon
Ingredients:
1 green onion, minced
2 tablespoons Tamari sauce
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
2 tablespoons honey
1/2 teaspoon red pepper flakes, or to taste
3 cloves of minced garlic
1 tablespoon minced fresh ginger
4, 1/4 pound pieces of salmon, or 1 1/2 pound
   single piece of salmon with the skin on.
1 teaspoon toasted sesame seeds (optional)

Cooking spray
Heavy foil

Procedure:
Start by running a sharp knife along the bottom of the fillet to remove the salmon skin. Meanwhile, remove any bones from the salmon by running your finger over the flesh and pull the bones out with tweezers. If using one large piece of fish, cut it up into 4 pieces.

Whisk minced green onion, Tamari sauce, vinegar, lime juice, honey, red pepper flakes, minced garlic and fresh ginger in a medium bowl until the honey is dissolved. Place 4 pieces of skinned salmon in a zip-loc freezer bag. Add the sauce and refrigerate; let marinate for 30 minutes, turning the bag half way through.

Move shelf in oven 6 to 8 inches from the broiler. Preheat broiler on high. Line a small baking pan with heavy foil and coat with cooking spray.

Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil salmon until cooked through, 7 or 8 minutes. Garnish with toasted sesame seeds if desired. Serve with a cucumber tomato salad with dill, or toasted Jasmine rice, and snow peas.

Makes 4 servings.

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