Servings: 4 serving(s)
Prep time: 20 minutes
Total time: 28 minutes
Cooking time: 8 minutes
For me they have always nourished the soul as much as the body and are still the best way I know to guarantee a four hour chat with great friends.
I don’t really know why they’re slowly disappearing. May be it’s a cost thing, or the fact that people are cooking less so find the idea of cooking for others stressful and intimidating.
If you’re in that boat (stressed and intimidated) there’s a new book that shows how hosting a dinner party can be a breeze…
It’s called “How to Host a Dinner Party” by author Corey Mintz. To be honest I thought it was going to be a dull and fussy how-to manual that would make hosting a dinner party seem a lot like assembling a gas barbeque.
It turned out to be funny and practical. The author reminds readers that to host a dinner party you don’t have to be a great cook you just need to be “a great friend and a better planner.”
Which brings me to this for five-spice glazed salmon recipe. It’s Dinner party delicious, exotic and easy.
Five-spice glazed salmon recipe
Slightly adapted from Fine Cooking
- ¼ cup Crosby’s Fancy Molasses
- 4 tsp. soy sauce
- 1 tsp. five-spice powder
- 2 large cloves garlic, minced
- 1 ½ lbs. salmon fillets
- 1 Tbsp. orange zest
- Parsley or cilantro for serving
- In a small bowl, whisk the molasses, soy sauce, five-spice powder, and garlic.
- Put the salmon skin side down on a large plate and pour the molasses mixture over it.
- Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.
- Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with parchment paper (or foil coated with cooking spray.)
- Arrange the salmon skin side down on the baking sheet. Brush the salmon with any remaining marinade from the plate.
- Broil the salmon for 5-8 minutes until cooked (time will depend on the thickness of your fillet and how well you like your salmon cooked).
- Garnish with orange zest and parsley. Serve hot.