Hoisin Glazed Salmon

Salmons are rich in Omega-3 fatty acids which is a healthy fat for heart health. It is also a fatty acid that is important for brain and eye development. We are fortunate to live in a country where this fish is abundant and pretty affordable. Salmons, like any other kind of seafood, do not require hours of cooking in the kitchen. In this hoisin glazed salmon recipe, you need no less than 20 minutes cooking time and 4 ingredients. If you are a type of person who likes less than 5 ingredients type of cooking, I am confident this is the one for you. 

Hoisin is a Chinese sauce made with fermented soybeans. It is sweet, umami and quite addictive. It is used commonly in Chinese cooking but also used as a dipping sauce for Vietnamese fresh rice rolls. You can purchase Hoisin sauce in any grocery stores. See below for the recipe and may you enjoy this Omega-3 laden fish in your diet!

Skill Level: Easy

Serves: 2

INGREDIENTS:

• 2 salmon steaks
• 2 tbsp hoisin sauce and another tablespoon for brushing
• Pinch of salt
• Black pepper
• Toasted sesame seeds (optional)
 

METHOD: 

1. Marinate the salmon steaks with 2 tbsp hoisin sauce, salt and pepper. Leave for 10 minutes
2. Heat up oven to 350 degree Fahrenheit and bake the salmon steaks for 10 to 12 minutes. For every 5 minutes, brush the steaks with 1 tbsp hoisin sauce 
3. Once cooked, sprinkle with toasted sesame seeds

Note: Cooking time for salmon can be vary, depending on the thickness of the steaks. Adjust accordingly. Once cooked, fish should flake easily with a fork

Beetroot Poriyal

Beets - Much as I love the vibrant colour of this vegetable, I have never liked beets. And as one who does not give up easily on food, I always try it whenever it served and my conclusion was always the same - it tastes like mud. "And how often does she eat mud?" you might well ask, not ever really, but beets taste like earth, unlike potatoes and other root vegetables. Last year when we visited some friends they served a beet salad with goat's cheese and a light vinaigrette; I tried it, much to the surprise of all who know me and pronounced it a hit.
Recently my mum made this beet poriyal which I enjoyed just as much. To celebrate this culinary turning point in my life, let me share this dish which is a great accompaniment to rice and protein. Poriyal means a stir fry with spices and oil which is cooked until you get the desired texture. No water is added to this.

Skill Level: Easy

Serves: 4 - 6 

 

INGREDIENTS:

• 4 medium sized beets peeled and cubed
• 2 medium sized onions chopped fine
• 1 green chili sliced (more if you prefer a spicier dish)
• 2 T cooking oil
• 1/2 tsp cumin seeds
• salt to taste
• 1/4 tsp turmeric
• 10 curry leaves

 METHOD: 

1. Heat oil in a skillet
2. Add cumin seeds and saute for a couple of seconds until fragrant, add onions and curry leaves, saute until transparent
3. Add cubed (raw) beets, chili, turmeric and salt
4. Cover and cook on low heat for 8-10 minutes stirring occasionally until it is cooked to the desired consistency