Glazed salmon is one of those fish that I don’t make frequently enough considering how healthy it is. It is a great source of protein, high in Omega-3 fatty acids and high in potassium. Salmon also can taste amazing. So for this dish I choose to add a little Asian flavor. I also made some Miso red lentils to complete this dish.
The glaze is a very simple recipe to make. Heck, I don’t even know if I could call it a recipe at all. It is just equal parts Hoisin sauce to equal parts sweet chili sauce. For some reason the kids just love this sauce to death.
Baking is a snap also. Preheat your over to 350 degrees, spread the glaze over the salmon and in about 20 minutes you are going to have an amazing salmon that you could eat with rice, noodles or even by itself.
Mix hoisin sauce and sweet chili sauce and brush over top of salmon
Place salmon in a foil lined baking sheet and cook for 20-25 minutes or an internal temperature of 145 degrees
It really is pretty easy to have a nutritious meal on the table in about 30 nights. Thanks for stopping by Life44… Live, laugh, love & learn
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Fish sticks always brings back childhood memories for me. I think growing up I had them once a week. Usually it was after one of those days that my mother said at least 10 times “wait until your father gets home”. We then knew that frozen fish sticks with store bought tarter sauce was on the menu. We also prayed that our father had to work real late and mom would forget everything we put her through that day.
I think we all remember exactly what I am referring to when I say frozen fish sticks. They came from some unknown type of fish or fish like product and were frozen hard as a rock. You would throw them on a baking sheet and into the oven they went. Then in 15-18 minutes you would be enjoying overly breaded fish like substance with bland tarter sauce or ketchup. What was my mother thinking?
Well today we are going to throw away everything you know about processed fish sticks and make our own with a spicy tarter sauce. It is really simple and takes almost no time to prep.
The first thing you want to do is combine all your ingredients for the spicy tarter sauce. You really want to make the tarter sauce a few hours before making your fish sticks so that the flavors have time to come together. Another note is I added two tablespoons of Sriracha because my family really likes the heat. You can decrease it to one tablespoon or none if your family doesn’t care for as much spice.
Once your tarter sauce is made and has time to rest you want to chop your fish into stick shapes of about an inch wide. Now they are not going to be a perfect replica of frozen fish sticks but I think that is the point. I used rock fish but you could also use cod or halibut. Once the fish is cut sprinkle lightly with S&P.
I will admit that I am not the cleanest of cooks. Sometimes I make to big of a mess in the kitchen, especially when I am frying something. One thing that has really helped with the amount of mess is a dredging station. Get your beaten eggs with water in a bowl, seasoned flour in another and Panko bread crumbs in one more. I like working from left to right so I will grab a fish stick, place into the flour and lightly cover the fish, then dip into the egg and lastly into the bread crumbs. Set the breaded fish aside.
Next you are going to heat some oil in your pan over medium high heat and once heated cook the fish sticks for about three minutes per side. The fish will not take very long to cook. You also want to cook the fish in batches and not overcrowd the pan. Overcrowding will cause the oil to cool down and could cause your fish to be way too greasy.
1poundfirm white fish seasoned with S&Pcut into 1 inch strips
3/4cupPanko bread crumbs
1tablespoonwateradd to egg
1teaspoonsaltadd to flour
1teaspoonpepperadd to flour
1teaspoongarlic powderadd to flour
Add salt, pepper and garlic powder to flour.
Add egg and water to a separate bowl and beat
Set up dredging station with flour, egg and Panko bread crumbs
Dredge fish in flour, then dip in egg and cover in Panko.
Heat oil to medium high heat and once heated cook fish sticks until golden brown about 3 minutes per side
Serve with spicy tarter sauce and enjoy
These fish sticks are really that easy to make. The key points to remember is to adjust the spicy tarter sauce to your taste, set up your dredging station and do not overcrowd your pan. I hope you enjoy these as much as my family did… I still thing one of the teenagers took one of my fish sticks but they would never confess to it. As always thanks for stopping by Life44… Live, laugh, love & learn.
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I have spent many years of my life being on or near a coast so I always had access to fresh seafood. I love Idaho but sometimes being in a land locked state makes it difficult to obtain fresh seafood. It can be a pain but that doesn’t stop me from coming up with some great ideas for the bounty from the sea. A few years ago I poached a lobster tail in butter and used the tail for Lobster mac n cheese. It was really amazing but I haven’t poached anything in butter since. I don’t know why I haven’t poached since but this garlic butter poached fish made me wish I had done this sooner.
Cooking fish this way is so simple I believe I could even teach all the teenagers how to do this. Yes, I said all of them. Even the one that goes by Landon who has a hard time making ramen noodles.
The type of fish to use is really up to you. I found some nice rockfish that I thought would be perfect to poach. What you really what is a firm white fish such as bass, halibut, tilapia, or cod.
Poaching may sound like it is difficult but it really is one of the simplest ways to cook a fish. Season fish, melt butter and add herbs or spices of your choice and poach. It really is that simple and it tastes amazing.
Melt butter in a pot big enough to hold two fillets at a time while ensuring the fish will be completely submerged in the butter. You want the butter to reach a temperature of about 170 but no more than 180.
Once butter is melted add Old Bay and garlic then mix to combine
Lower the fish into the melted butter and poach for about 10 minutes or until the fish becomes flaky and opaque.
Plate fish on some cooked rice, add some of the melted butter from the pot, add a gentle squeeze of lemon juice and some lemon zest and serve
This really could not have been easier and tastier to prepare. The next time you have some fish instead of frying try poaching. You will not be disappointed with the outcome. Thanks for stopping by Life44.com… Live, laugh, love & learn.
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Craig catered our wedding and the whole night we heard about how great the food was! And we are still enjoying the... leftovers :) They were so professional and kind with everyone. Thank you life44 for helping to make our day so perfect!read more
Craig is one of the best guys I have ever met. A Veteran (give him a break.... he was Army), he took a chance on me,... gave me a job, and never gave up. The entire time I worked for him, he wouldn’t stop talking about his passion for food and he FINALLY decided to follow that passion and start Life44. I won’t vouch for too many people, but THIS guy is well worth it. Please check out his page and see what the hype is all about! You can’t get much better than this man!read more