Yep… first recipe(s) in a while. 🙂
Here is the base recipe for the below salmon and pork:
from: Keeping it Tasty
- 4 salmon fillets
- 1 tablespoon of salt
- 1/2 teaspoon pepper
- 1/4 teaspoon of ground (dry) mustard
- 1/2 cup of honey
- 1/4 cup of balsamic vinegar
I did not add nearly as much salt, only about 1/4 to 1/8 of a teaspoon. I added about 1/2 teaspoon each of rosemary and Five Spice to add extra flavor.
Mix all of the ingredients together to make the glaze. Cut small slices in the salmon every inch to allow the glaze to penetrate the fish. Place the salmon in a Pyrex dish and pour the glaze over, making sure to massage it into the cuts. Bake at 400 degrees for 10-15 minutes or until done.
Here are the salmon fillets before going into the oven. The end result is as shown at the beginning of the post.
I also tried the honey balsamic five spice glaze with a pork loin roast, omitting the rosemary. I marinated the loin roast in the glaze overnight. Below is a shot of the loin after its 24-hour soak, ready for the oven.
I baked the loin at 350 degrees for about an hour. The meat thermometer should read 160-175 degrees. As always, let your roast rest before you cut it.
Here’s what the roast looked like after its time in the oven. The marinade worked very well with the roast, and it was good for lunches and dinners for a good while!
It definitely was not the way the PhoWheels Food Truck seasoned their pork belly for their tacos and Banh Mi sandwiches, but I would be remiss if I failed to mention I was inspired by them. Here’s a shot of the Pork Belly Banh Mi…
There is one thing I should keep in mind when I prepare a larger pork loin roast again. As long as the roast is up to temperature, do not freak out upon seeing a little pink. While we did stick with the pork slices until we finished them, I zapped all the succulence out of the pork by microwaving the slices in a moment of panic.