Honey Spice Glazed Salmon

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There was an article on yesterday’s Wall Street Journal titled Television Habits That Put Family First.  Apparently a new study showed that a family that watches TV together stays together.  Everyone is supposed to put their individual devices away to bond over TV.  There was a time not too long ago when TV watching was a vice for children, especially for tiger mothers.  The question from other Asian mothers such as “What?  You let your children watch TV?” used to make me feel very ashamed.  Well, nowadays  there are so many other unproductive or even harmful activities that TV watching is considered a remedy, at least when the family watches it together.

Tonight, we watched Sixth Sense, a film that I really enjoyed but hadn’t seen again since it was first released.  It was fun to see it again with the girls, especially when Audrey got so scared that she had to cover her eyes with my hand.  The problem is that now she refuses to go anywhere in the house without me.  She is afraid that she will see dead people.  As a matter of fact, she is sitting next to me right now holding one of my hands.  She insists that she must sleep with us tonight.  This is the type of bonding I didn’t expect.

For food, I made honey spice glazed salmon, which Peter and I ate for both lunch and dinner.  It’s delicious hot or chilled.  The smoked paprika gives it a smoky flavor that is perfect for a salad or sandwich if there is leftover.

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Spice Honey Glazed Salmon

Ingredients:

1 1/2 tsp smoked paprika

1 1/2 tsp kosher salt

3/4 tsp dry mustard

1/2 tsp (1 tsp for spicier) ground cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground oregano

3/8 tsp black pepper

1 lemon, separated

2 tbsp or less honey

1 wild sockeye salmon fillet, with skin (1/2 whole fish)

Olive oil cooking spray

Oregano sprigs for garnish

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Preparation:

Turn the oven on high Broil.

Mix the first 7 ingredients in a bowl to make the rub.  Scrape off the scales on the salmon skin in the sink.  Rinse and then dry the fish with a paper towel.  Squeeze some lemon juice on the fillet.  Sprinkle the rub on the fish generously on both sides.  Rub with your fingers.  Let sit in the fridge for about 30 minutes.

Mix 1 tsp lemon juice with 2 tbsp of honey in a small bowl.  Set aside.

Line the baking with with foil.  Spray the foil with oil.  Lay the fish on the pan and spray the fish with oil.  Put 4 slices of lemon on top the the fillet.  Broil it for 4 1/2 minutes.

Open the oven and pull the rack out half way.  Pour the lemon honey mixture on top of the fish and return to broil for another 1 1/2 minutes or until slightly charred.

Transfer fish to serving platter and garnish. 

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