Tuesday, August 28, 2012

Brown sugar and mustard glazed Salmon

I have a delicious recipe to share with you today. I say it is delicious because my "Master Chef" husband even said so...and for those of you who know us this is huge!!! While I enjoy cooking, my sweet hubby LOVES to cook and he is incredible at it so anytime I cook and I hear the words, "Babe this is SO good" I get super excited. I adapted it from 2 different recipes. Enjoy!!


Brown Sugar and Mustard Glazed Salmon

  • Ingredients

    1.5 tablespoons light brown sugar
  • 1/2 tablespoon honey
  • 1 tablespoons butter
  • 1/4 cup Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon finely grated ginger
  • Salt and freshly ground black pepper
  • 4 salmon fillets, 6 ounces each

Directions

Preheat oven to 400.

In a small pan melt the brown sugar, honey and butter over medium heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Heat about 1 tbsp of olive oil in a large oven safe skillet or pan. Lightly brush salmon with olive oil and season lightly with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon over and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
Serve and enjoy.
Adapted from here and here.
I served mine with delicous, easy baked zuccini and carrots...that Dennis thought were delicious too.

 


Baked Zucchini and Carrots


Ingredients 
 2 medium zucchini (cut into 8 cm/3 in sticks)

  • 2 Medium Carrots (cut into 8 cm/3 in sticks)
  • Olive oil
  • Smokey Paprika, Crushed red peppers, salt and pepper
  •  Preheat oven to 400
    Toss vegetables with olive oil and lightly sprinkle with seasoning to taste.
    Spread vegetable out over baking tray with light layer of olive oil.
    Cook for about 20 minutes until soft, rotating halfway through. 
    Recipe here. (her recipe says oven at 220 but since I was cooking salmon at 400, I did 400 and it worked just fine) 

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