CREAMY-HOISIN-MUSTARD SALMON BAKE

It seems like I've done quite a bit of fish recipes lately on Food Tastes Yummy but I just couldn't resist doing another one. Salmon is one of my hands down favourite fishes to eat. It is high in nutritional content (I won't go into details folks, I say google it!), and it has a great natural flavour that honestly, you can just salt and pepper the thing and it would taste great seared in a pan. But once in a while, I like to whip up something more special with this fish and make a dish that people will remember. Hoisin in a Chinese BBQ sauce that is sweet and sticky, pair that up with tangy and slightly spicy yellow mustard and you got a match made in heaven! (on fish that is). I topped the fish with cottage cheese and baked it. You'll just have to take my word for it......Delicious!

Serves 4

Preheat the oven to 400 degrees F

Baking time: 20-25 minutes

Ingredients:
  • 4 small salmon fillets
  • coarse salt and freshly ground black pepper
  • 1 generous tbsp each: hoisin sauce and yellow mustard
  • 5 dashes of tabasco (optional)
  • 1 tbsp rice wine vinegar
  • 2 tsp liquid honey
  • 4 rounded tbsps cottage cheese (2% recommended)

1. Preheat the oven to 400 F and line a baking sheet with foil and then parchment paper. This will ensure that there is really no clean up at the end of cooking. Place the salmon fillets on top of the prepared baking pan and set aside for now.

2. In a bowl, combine the hoisin sauce, yellow mustard, tabasco, rice wine vinegar, and honey. Whisk it until the sauce comes together. Take the cottage cheese and spoon one dollop onto each fish fillet, making sure to spread the cheese evenly.

3. Pour the hoisin-mustard sauce on top of the fish fillets, and place it into the oven to bake for a good 20-25 minutes. The sauce should be slightly sticky on top and the fish should be cooked through but still moist. Plate it up along side a nice hearty salad and either rice or oven fries. I recommend spooning some of the remaining sauce left on the baking sheet on top of the salmon served.


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