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Asian Glazed Wild Alaskan Salmon
Top restaurant chain puts wild salmon first on menu

glazed salmon

Nationally renowned restaurateur Roger Berkowitz heads up the acclaimed Legal Sea Foods chain.

He recently announced that his restaurants aim to double their use of Alaskan 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 Alaskan 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 Alaskan wild salmon.

They include this delicious Asian-style dish, which Legal and Chef Vellante graciously offered for our customers' use and enjoyment.

Asian Glazed Wild Alaskan Salmon
Serves 4

½ cup brown sugar
1/3 cup 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 fillet portions

  1. 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.
  2. Preheat the broiler.
  3. 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.
  4. Remove the salmon from the heat and baste once more with the glaze before serving.
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