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Asian Glazed Wild Alaskan Salmon
6/2/2004
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Top restaurant chain puts wild salmon first on menu

Nationally renowned restaurateur Roger Berkowitz recently announced that his acclaimed Legal Sea Foods chain now aims to double its use of Alaska Wild Salmon while reducing use of the farmed product, and make Alaska Wild Salmon its salmon of choice.

Legal has announced that it will be disclosing the origin of all salmon served in its 30 restaurants from Massachusetts to Florida, with a "seal of authenticity" that will accompany every dish of Alaska Wild Salmon served. (To find a Legal Sea Foods restaurant near you, click here.)

As part of this initiative, Legal's award-winning Executive Chef, Richard Vellante, is developing some creative new recipes for Alaska Wild Salmon. They include this delicious Asian-style dish, which Legal and Chef Vellante graciously offered for our customers' use and enjoyment.

Serves 4


½ C brown sugar
1/3 C soy sauce
2 T hoisin sauce
2 T peeled and sliced ginger
Dried red pepper flakes
½ t chopped garlic
1 T fresh lime juice
1-1/2 to 2 lbs Alaska Wild Salmon fillets


Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic and lime juice in a medium non-reactive saucepan. Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes or until the sauce forms a glaze. Set aside.

Preheat the broiler.

Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the sauce. Remove the salmon from the heat and baste once more with the glaze before serving.
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