July 3 - Glaze It For Dinner

Still trying to persuade my kids to eat more fish (besides fish sticks and fish and chips).

This glazed salmon dish fared well on the dining table. Served with glazed nectarines, the salmon was a welcomed treat.

I also tried the same glazed recipe with hangar steak and served it on top of sauteed green beans with onions.

Glazed Salmon, Hangar Steak and Nectarines

Ingredients
2 lbs salmon fillet

3 pcs beef hangar steak

1 cup brown sugar

1/4 cup olive oil

2 lemons, freshly squeezed

1 tbsp dill weed

1 tbsp salt

1 tsp freshly ground pepper

For the glazed nectarines:

4 nectarines (cored and sliced)

2 tbsp brown sugar

2 tbsp olive oil

For the sauteed green beans:

3 tbsp olive oil

2 lbs green beans

1 large onion minced

Preparation Time (30 mins)

Mix the brown sugar, olive oil, lemon juice, dill weed, salt, pepper.

Set aside half of the mixture.

Pour the sugar mixture on the salmon and hangar steaks.

Let it marinate for 30 minutes.

Meanwhile, saute the green beans.

In a wok, heat 3 tbsp olive oil.

Saute the minced onions.

Add the green beans and cook for 15 minutes, covered.

Add salt and pepper to taste.

Serve it on big, shallow platter.

For the next 10 minutes, grill the glazed nectarines.

Turn the nectarines once.

Arrange them on a big, shallow platter, too.

On the same grill, place the hangar steaks and salmon, with skin side down.

Turn the hangar steaks once in a while.

Grill them for 10 minutes.

Serve the salmon with the nectarines.

Slice the steaks and arrange them on top of the beans.

As for the remaining sugar mixture, heat it in the microwave for two minutes.

Pour it over the steaks and salmon.