Monday, April 8, 2013

Fish on Monday: ginger glazed salmon

From Prevention magazine, a wonderful and easy, salmon recipe:

  • ¼ c packed brown sugar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp grated fresh or 1 tsp ground ginger
  • 4 6-oz wild Pacific salmon fillets, about 1" thick, skinned
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

 Coat rack of broiler pan with cooking spray. Preheat broiler.
2. In small bowl, whisk sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6" from heat) 8 to 10 minutes or until fish is lightly browned and opaque.
3. Serve each fillet on top of a lightly dressed mixed green salad.
Makes 4 Servings

My version will be served atop basmatti rice, alongside sauteed organic CSA kale, steamed carrots.


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