Name: Sorghum-Mustard Glazed Salmon with Shaved Collard Salad
Prep time: 18 min
Total time: 18 min
Yield: 2 servings
Ingredients: 2 whole salmon fillets; 30 ml sorghum syrup; 1 tbsp grainy mustard; 15 ml soy sauce; 5 ml apple cider vinegar; 0.5 bunch bunch collards (shaved thin); 60 ml lemon juice; 60 ml olive oil; 60 ml salt

Question 1

Why is my Sorghum-Mustard Glazed Salmon with Shaved Collard Salad Glaze is too thin and watery, doesn't coat salmon well.?

Accepted Answer

Glaze is too thin and watery, doesn't coat salmon well.. Cause: Sorghum syrup might be too thin, or not enough was used. Fix: Simmer the glaze mixture (Step 1) for a few extra minutes over low heat, stirring constantly, until it thickens to a syrupy consistency. If it's still too thin after simmering, you can whisk in a tiny bit of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer for another minute until thickened. Be careful not to over-thicken, as it will continue to thicken slightly as it cools.

Question 2

Why is my Sorghum-Mustard Glazed Salmon with Shaved Collard Salad Collard salad is tough and bitter, not tenderized.?

Accepted Answer

Collard salad is tough and bitter, not tenderized.. Cause: Insufficient massaging of the collards in Step 0. The lemon and salt need time to break down the tough fibers. Fix: Continue massaging the shaved collards with lemon juice and salt for at least 5-7 minutes, or until they become noticeably softer and darker green. You can also add a tablespoon of olive oil during the massaging process to help tenderize and add richness. Let the salad sit for at least 15-20 minutes after massaging to allow further tenderization.

Question 3

Why is my Sorghum-Mustard Glazed Salmon with Shaved Collard Salad Glaze burns onto the salmon before it's cooked.?

Accepted Answer

Glaze burns onto the salmon before it's cooked.. Cause: Glazing too early or at too high a heat. The sugars in the sorghum and soy sauce can caramelize and burn quickly. Fix: Follow Step 2 precisely. Apply the glaze only in the *last 2 minutes* of cooking. If roasting, ensure your oven temperature is accurate. If searing, reduce the heat slightly when applying the glaze to prevent burning. If it starts to burn, carefully scrape off the burnt bits and continue cooking the salmon without further glazing.

Sorghum-Mustard Glazed Salmon with Shaved Collard Salad

Sorghum-Mustard Glazed Salmon with Shaved Collard Salad

Put This Plate On The Line

The Setup

The Mise en Place

The Protein (0/2)

The Pantry (0/6)

If Things Go Wrong

Glaze is too thin and watery, doesn't coat salmon well.

Collard salad is tough and bitter, not tenderized.

Chef's Notes

The Method

SALAD

GLAZE

ROAST

SERVE

Related Techniques

Mise en Place

Appears in collections

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