A Really Easy Char Siu Salmon

simple is the name of the game this week

For almost a year, I’ve been making some version of this Char Siu Salmon once a week. It made an appearance in the form of a rice bowl with loads of kewpie, tucked into the belly of an onigiri, or flaked into a salad with more avocado than leafy greens. I never thought to share because I thought it was too simple and I also never bothered to write down the ratios of my sauce because I freestyled it every time. This recipe felt… not creative enough? Then again, the fact that I’ve been happily eating this once a week without getting tired of it has to be a testament to something.

This recipe really has the makings of a perfect weeknight meal. It’s easy, takes less than 15 minutes to make, tastes like it took longer than 15 minutes to make, and healthy-ish! The Char Siu treatment is reserved mainly for Cantonese roast pork but I like to see what else can “char siu”. There’s a Char Siu Mushroom recipe in my next bookcook that is one of my favorite things in the world. This salmon is also pretty high up there. The sauce is an abridged version of a typical char siu sauce, but it is still sweet, savory, and earthy (that’s to Chinese five spice). Brush it onto the salmon and then broil until the sauce caramelizes and chars around the edges. Everyone’s broiler is different someone, so I recommend that you park yourself close by and keep a watchful eye on so your salmon doesn’t burn. If you’re afraid of your broiler, you can bake the salmon too or even airfry it!

I hope this recipe find a happy home in your weekly dinner rotation!

Simple Joyful Moments Lately:

I also wanted to share some moments from the last week that made me smile. The world feels heavy and more and more hectic as each month passes by. So I’m trying to be more intentional with enjoying the quiet and simple moments. Also there’s something comforting about a list!

1. A “Ludacrisp” apple I picked in Ohio with sharp cheddar cheese and a ginger ale as an afternoon snackie break.

2. Picking a kohlrabi and rainbow chard from the garden for a hearty Sunday soup loaded with mini parmesan chicken meatballs.

3. This persimmon candle my friend gave me looking so much like a real persimmon next to actual real persimmons. Can you tell the difference?

4. Pretending to be a bakery and packing up a box of pastries from a fun shoot for friends so I don’t eat all of them.

5. My favorite neighborhood Halloween decoration. Simple. Impactful. Fits the Theme.

6. Olive sneaking out at the end of a video shoot to steal the show and hearts of the whole film crew.

   Bonus: writing this newsletter with a sleeping pitbull in my lap <3

Char Siu Salmon

serves 4

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ingredients:

1 tablespoon avocado oil or olive oil

1 1/2 lbs salmon, cut into 4 smaller fillets

1 teaspoon kosher salt

1 tablespoon honey

1 tablespoon sriracha

2 teaspoon hoisin

1 teaspoon sesame oil

1 teaspoon Chinese five spice powder

steps:

1. Line a sheet pan with foil and drizzle on the avocado oil. Arrange the salmon fillets on the pan, skin side down, and sprinkle the salt over the salmon.

2. In a small bowl, mix to combine honey, sriracha, hoisin, sesame oil, and chinese five spice. Brush the sauce over the tops and sides of the salmon fillets.

3. Place the pan in the oven ( on the middle rack or at least 4” away from the broiler), and turn on the broiler. Everyone’s broiler seems to different so keep a watchful eye on your salmon. Broil until the salmon is shiny and charred around the edges, 7 to 9 minutes. If you don’t have a broiler, bake or airfry at 450 degrees for 8 to 12 minutes. Allow the salmon to cool for a few minutes before serving.

4. Serve alongside steamed rice or a top of a salad.