Tuesday, February 26, 2013

Salmon with Brown Sugar and Mustard Glaze

Served here with Baked Parmesan Coated Sweet Potatoes and Roasted Asparagus

Recipe by Bobby Flay
Husband-Tested in Ellen’s Kitchen (Friend of Alice)

The American Heart Association recommends that healthy adults consume fish (3 ounces is considered a serving) at least twice a week to ensure adequate omega-3 fatty acid intake. Lost River Market & Deli has wild caught salmon.  Buy wild salmon because it contains higher amounts of omega-3 fatty acids and fewer toxins. Here’s a quick and easy glaze to make for grilling or broiling salmon fillets.  My good buddy, Ellen, made this for me when I was visiting her for the weekend.  Zowee!  For more information about the benefits of wild caught salmon, visit:

1 Tablespoon brown sugar
1 teaspoon honey
2 teaspoons unsalted butter
1 Tablespoon Dijon mustard
1 Tablespoon soy sauce (Use low sodium.)
1 Tablespoons olive oil
2 teaspoons finely grated ginger
Olive oil
Kosher salt and freshly ground black pepper, to taste
2 Salmon fillets, skin on, ¾ - 1 inch thick (3 ounces is considered one portion for fish.)

Melt the brown sugar, honey and butter in a small sauté pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill** to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

**The salmon can also be broiled.  Broil in a preheated oven for 6 to 8 minutes.  Watch carefully.  Salmon should flake easily with a fork when done.

Per Serving:  Calories: 413; Total Fat: 28 grams; Saturated Fat: 6.5 grams; Protein: 35 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0 grams; Cholesterol: 97 milligrams; Sodium: 501 milligrams (The sodium content will lesson if you use low sodium soy sauce.) 

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