Friday, September 30, 2011

Man Can Cook #14 - Molasses Glazed Roasted Salmon & Tomato Salad

Quickie post to end the month on a tasty note. No backstory on this one, just a nice easy recipe.


  • Cast Iron Frying Pan
  • Sauce Pan
  • 2x Medium Sized Mixing Bowls

  • 1 Large Salmon Steak Per Couple
  • 1c Sherry
  • 1/4c Whole Grain Mustard
  • 1/4c Honey
  • 1/4c Molasses
  • 2tbsp Chipotle Chile Powder
  • 2 Large Tomatoes (not too ripe – coarsely chopped)
  • 2tbsp Red Onion (finely chopped)
  • 1tbsp Fresh Chives (snipped to about 3/16”)
  • 1/2tsp Red Pepper Flakes
  • 1/4c Rice Wine Vinegar
  • 1/2c Olive Oil
  • Kosher Salt
  • Pepper

Pre-heat your oven to 400deg and begin the prep with your tomato relish by combining the chopped tomatoes, onion, chives, pepper flakes, vinegar & olive oil. Add a bit of salt & pepper, toss and put the bowl in the fridge.

Next we want to prepare the glaze for the salmon. Start by reducing the 1c Sherry down to about 1/4c in a small saucepan over high heat. While that is going on, combine the mustard, honey, molasses, chile powder and Salt & Pepper, then combine with your reduced sherry.

Heat a tbsp or two of olive oil in your frying pan until almost smoking. While the pan is getting hot, rinse and pat dry the salmon steak. Then, brush both sides of the salmon steak with the glaze and cook for about 2.5-3 min on each side. Then pop the pan into the oven for about 5-10min depending on the thickness of the salmon steak you are shooting for a medium rare steak which is roughly 125-130deg.

I served cut the salmon steak in half because it was huge and served each half with a couple spoonfuls of the tomato relish, faro drizzled with olive oil and sautéed zucchini fresh out of the garden. Should take you no more than 30-45 from start to finish. The glaze looks rich and dark, but the molasses keeps things from being too sweet. The mustard and chipotle make for a nice balanced flavor that compliments the salmon rather than overpowering it.

Hope you enjoy it!

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