BROWN SUGAR GLAZED SALMONFrom spinach1948 7 years ago
- Ingredients: shopping list
- 1 Tbs. brown sugar shopping list
- 2 tsp. butter or margarine shopping list
- 1 tsp. honey shopping list
- 1 Tbs. Crisco extra virgin olive oil shopping list
- 1 Tbs. Dijon mustard shopping list
- 1 Tbs. soy sauce ( reduced-sodium ) shopping list
- ½ to ¾ tsp. salt shopping list
- ¼ tsp. pepper shopping list
- 1 salmon fillet ( 2 ½ pounds ) shopping list
How to make it
- Preheat oven at 350.
- In a small saucepan over medium heat, cook and stir the brown sugar, butter or margarine and honey until melted. Remove from heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
- Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, un-covered, at 350 for 20 – 25 minutes or until fish flakes easily with a fork. Yield: 8 servings.
- Nutritional Values: Serving size: 4-oz Calories per serving: 295, Fat: 14g, Cholesterol: 84mg, Sodium: 298mg, Carbohydrate: 3g, Protein: 28g
- Tips for Buying and Storing Fish:
- When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor. When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor. Follow these guidelines for how much fish to purchase per person: about 1 pound whole, !/2 pound pan-dressed or steaks and ¼ to 1/3 pound fillets. Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated. For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish ( such as salmon, whitefish, mackerel ) or 6 months for lean fish ( such as sole, catfish, cod, orange roughy ).
The Cookspinach1948 Dorchester-Boston, MA
The Rating7 people
This is a very nice recipes!superfoodman in Metropolis loved it
This look and sound so very very very good!! high 5cuzpat in Sikeston loved it
Very good!! five forkygoodeat in Benton loved it
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