Tag-Archive for » Glaze «
This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.
If you have been keeping up with the progress of my beautiful eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt
Wasabi soy sauce Glaze
1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water
Method
1. Combine oils, ginger and pepper. Brush on steaks.
2. Sprinkle with kosher salt.
3. Marinate for 30 minutes.
4. Combine sugar, water, rice vinegar, soy sauce and ginger.
5. Stir to dissolve.
6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.
7. Make a paste of the wasabi powder and the water.
8. Whisk in wasabi paste.
9. The glaze should be used at room temperature.
10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.
11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.
All photos taken by me unless otherwise stated.
I found this recipe while searching one of my teammates recipes for the swap I am in this month. I thought it sounded great and had to try it, I was right it was exceptional. I did find that I had to up the spice blend as it was not quite enough to cover my fillets. You can see from my photo that mine were quite large and I am not sure how big the fillets were originally in the recipe, apart from that it was absolutely gorgeous. If you would like to view the original recipe or see other photos please click here. I will enjoy this one often I love salmon but I know my hubby does not enjoy it like I do and even he commented on how lovely it was. I loved the maple glaze it really was nice finishing touch to the recipe.If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
4 Salmon fillets, skinless
1/2 Teaspoon garlic powder
1/4 Teaspoon cumin
1/4 Teaspoon chili powder
1/8 Teaspoon cayenne pepper (or to taste)
1/4 Teaspoon ginger, dried
1/8 Teaspoon black pepper, freshly ground
1/4 Teaspoon salt
2 Tablespoons olive oil
1/2 Cup maple syrup, real
2 Tablespoons soy sauce
2 Tablespoons lemon juice
Note: I had to up amounts of spices as I found this was not quite enough.
Method
1. Preheat oven to 400 degrees.
2. Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
3. Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
4. Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
Serve with remaining warm maple glaze drizzled atop salmon. I served mine over fresh vegetables cooked in garlic butter.
All photos taken by me unless otherwise stated.
