Best Polynesian Glazed Salmon Recipes

FURIKAKE SALMON

Furikake Salmon image

Furikake Salmon is a "very Hawaii" dish that we often make at home. It's an easy dish that looks fancy and can be served many ways. We usually eat it over rice, or as DIY sushi hand rolls.

Provided by Kathy YL Chan

Time 15m

Number Of Ingredients 4

Ingredients

2 salmon fillets (6-8 ounces each)
1.5 tablespoons mayonnaise
1 teaspoon wasabi
2 tablespoons furikake

Steps:

Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on greased baking sheet (I use foil for easy clean up).
Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
Bake in the oven for 8-10 minutes. Eat! We usually eat it with a bowl of rice, or make "sushi hand rolls" (cut the salmon into small pieces and make small rolls with nori, rice, and the salmon).

POLYNESIAN GLAZED SALMON

Polynesian Glazed Salmon image

Here's a favorite recipe. This was published in the LA Times and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again.

Provided by Mimi Hiller

Categories Healthy

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup pure maple syrup
1 cup water
1 1/2 tablespoons fresh ginger, grated
4 cloves garlic, minced
2 1/4 teaspoons prepared horseradish
1/2 teaspoon salt
4 salmon fillets (about 1-1/2 inches thick)
2 cloves garlic, crushed
2 sprigs fresh dill
1/4 teaspoon salt

Steps:

For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan.
Bring to a boil; reduce he at to simmer.
Cook until reduced by half, about 15 minutes.
Glaze will keep refrigerated for several days.
To prepare salmon: Place salmon in shallow pan.
Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer.
Cover and cook 3 minutes.
Remove from heat and let stand in covered pan 8 minutes.
Heat broiler.
Remove salmon from cooking liquid and place, skin side down, on to broiler pan.
Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.

Nutrition Facts : Calories 567.3, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 693.3, Carbohydrate 41.8, Fiber 0.2, Sugar 36, Protein 65.6

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