You can substitute broccolini or rapini for the gai lin in this recipe if you prefer.
Sweet & Spicy Glazed Salmon
Prep 10 min Total 20 min
4 skin-on salmon fillets, each about 180 g and 1 inch thick
1/4 cup red pepper jelly
2 tbsp Dijon mustard
1 to 2 tsp hot chili-garlic sauce
1 tsp vegetable oil
1 large bunch gai lan (Chinese broccoli), about 600 g, sliced in half
1/4 tsp salt
Position an oven rack in top third of oven. Preheat broiler to 500F. Line a large rimmed baking sheet with foil. Lightly spray with oil. Place salmon skin-side down on foil.
Stir red-pepper jelly with Dijon and chili-garlic sauce in a small bowl until combined. Set aside 2 tbsp of sauce. Spread remaining mixture (about 1 tbsp each) over fillets.
Broil in top third of oven until a knife tip inserted in centre of fish and held for 10 sec comes out warm, about 8 to 11 min.
Heat a large frying pan over medium-high. Add oil, then gai lan. Add 1/4 cup water. Sprinkle with salt and season with fresh pepper. Cover and cook, stirring once or twice, until tender-crisp, about 3 to 5 min. Remove from heat. As soon as salmon is removed from oven, brush it with remaining red-pepper-jelly mixture. Place salmon on plates with gai lan. Serve with rice.
Serves 4 | 360 calories, 30 g protein, 21 g carbs, 18 g fat, 4 g fibre, 342 mg sodium, per serving.
Claire Tansey, Chatelaine