Iv never met a smoke detector I could get along with.
Granted, they save lives and all of that wonderful stuff… I am grateful for them in that way. But nothing kills a shiraz and salmon cooking buzz faster than being interrogated by an ear blasting alarm every time I open my slightly smoky oven.
My bad luck with sensitive smoke detectors has only been accentuated upon relocation to my humble little apartment in Wollongong, Australia. It became clear right away that my tiny kitchenette was no match for my spastic cooking, fogging up furiously at the first sign of smoky bacon grease.
Today I was given a particularly bad scare , the kind that leaves you with the willies for many moments after. Minutes after placing the salmon into the oven on broil, the entire room filled with thick smoke. Perhaps it was the excessive sugary salmon glaze I let run all over the aluminum foil that charred in the scorching oven (okay that was definitely it). Common sense has never been a strong suit of mine.
I am pleased to say though, 2 minutes later with some fresh tin foil and no glaze run off in sight, I completed a successful salmon rescue. Feuf. No attractive fireman visiting this building…for now atleast.
All smokes aside; this cola-glazed dish is the ultimate way to satisfy your sweet tooth in the lovely form of a crispy and tender salmon fillet. There’s a subtle notes of garlic and spice aswell giving you a bit of the savory you crave at dinner. I served up with bok choi because they are the easiest thing in the world to prepare and they just feel special. Easy and Special. That is this dish.
Cola Glazed Salmon with Bok Choi (makes enough glaze for 5 salmon servings)
- 1 cup Cola
- Juice of 1 lime
- 1 1/4 cup Brown Sugar
- 2 cloves minced Garlic
- 2 medium sized Jalapeno
- Salt n Pepper
- 6 heads Baby Bok Choi
- 1 clove garlic
- tablespoon olive oil
- Prepare glaze by combining cola, sugar, lime juice, 1 diced jalapeno and garlic in saucepan
- Set medium high to a boil, then simmer on low for 30 mins or until thickened.
- Glaze can now be set aside in fridge for later use, or used right away.
- Preheat oven to broil, and cover pan with tin foil.
- Brush cola glaze generously onto of salmon filets (careful not to let much run off)
- Broil salmon for 10 minutes and then top with extra diced jalapeno and return to oven for 2-5 more minutes (10-15 minutes total)
- Remove when salmon is golden brown and flakey
While you are allowing salmon to rest, prepare your bok choi
- Turn oven down to 425 and prepare fresh sheet of aluminum foil on pan
- Slice off ends of bok choi and seperate stems. Season with diced garlic and a tablespoon of olive oil
- Pop in your bok choi until wilted and tender crisp (about 6 minutes), flipping half way through
Serve with plenty of rice or quinoa and sriracha sauce.