A Case for Brining Fish (and Glazing It with Plum Jam)

A Case for Brining Fish (and Glazing It with Plum Jam)

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Lauren Kodiak
Aug 31, 2015
(Image credit: Brandon Matzek)

Easing back into the swing of things on Monday is always hard, but that's no excuse for not whipping up a nutritious, delicious dinner when you get home from work. Luckily, this recipe for plum-glazed salmon exists.

The key to perfectly cooked and seasoned fish is letting it sit in brine beforehand. (This also keeps albumin — the white protein that often leaks out of salmon during cooking — in check.) The night before you plan to make this dish, mix up a quick brine of water, salt, and sugar; submerge the salmon in the brine; then pull it out when you're ready to cook it.

Glaze the salmon fillets with plum jam, Dijon mustard, soy sauce, and grated garlic, and broil them in the oven.

Serve with some cooked rice and a side of bok choy and you've got a healthy, beautiful dinner in no time.

Get the Recipe: Plum Glazed Salmon + Fish Brine from Kitchen Konfidence

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