Making amends

After all the grief I've given Cassie recently for telling me I have a bald spot (allegedly), I had my own lapse this week when I ran over her foot with my car. My bad for sure, but if you're old enough to have a bald spot (allegedly), you're old enough not to realize when someone is still getting their bassoon out of your car. Fortunately, Cassie wasn't hurt at all, and now I know to put my car in park when I'm dropping Brad and Cass off at school in the morning.

So I may not be making much broccoli pasta any more, but Cassie did get one of her favorite meals as a goodwill gesture.

Salmon with Hoisin Barbecue Glaze

Adapted from The Cook's Illustrated Cookbook (2011)

Time: ~30 minutes

Glaze
35 grams (2 tablespoons) ketchup
30 grams (2 tablespoons) hoisin sauce
30 grams (2 tablespoons) rice vinegar
25 grams (2 tablespoons) light brown sugar
17 grams (1 tablespoon) tamari or soy sauce
13 grams (1 tablespoon) toasted sesame oil
10 grams (2 teaspoons) chili-garlic sauce such as Huy Fong (substitute sriracha or sambal oelek)
1 teaspoon grated fresh ginger

Salmon
1 teaspoon light brown sugar
½ teaspoon kosher salt
¼ teaspoon cornstarch
1½ to 2 pounds salmon, cut into 4 fillets of about the same size
freshly ground black pepper
1 teaspoon oil

    1. For the glaze: Weigh or measure the ingredients into a small saucepan (which you hopefully own a cover for). Whisk everything together, then place the pan over medium-high heat. Bring to a boil, then lower the heat and simmer until thickened, about 3 minutes. Remove from the heat, cover, and set aside until step 4.
    2. For the salmon: Heat the oven to 300 degrees. Combine the brown sugar, kosher salt, and cornstarch in a ramekin or small bowl. Pat the salmon dry with paper towels and remove any pin bones. Place the salmon flesh side up. Grind some pepper over the top, then sprinkle the brown sugar mixture evenly over the top. You may not use it all. Rub the mixture gently into the flesh.
    3. Heat the oil in a 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Place the salmon in the skillet flesh side down, and cook until well browned, about 2 minutes. Use kitchen tongs to flip the salmon over, then cook it on the skin side for another minute.
    4. Remove the skillet from the heat and spoon or pour the glaze evenly over the salmon. Place the skillet in the oven and bake until the salmon is just set and still translucent in the very center, about 7 to 10 minutes depending on the thickness of the fillets. You can take a peek using a paring knife. The flesh should be firm, not flimsy, but it should not flake apart—that's overdone and the fish will be rubbery. You can also check doneness with an instant-read thermometer if you have one. The middle of the thickest part of a fillet should register 125 degrees when the salmon is done. Serve immediately with white or brown rice, which is tasty with some of the glaze spooned over it. Serves 4.