Brown Sugar-Baked Salmon with Two-Grain Pilaf
Keys: Main Dish Salmon Fish Ocean Seafood
Yield: 2
Ingredients:
----------------- FOR FISH ----------------
7/12 lb Salmon fillet
1/6 cup Brown sugar - (packed)
1 tbl Low-sodium soy sauce
2/3 tbl Fresh lemon juice
2/3 tbl Dry white wine or water
----------------- FOR PILAF ----------------
1/3 tsp Canola oil
1/6 cup Diced onion
1/3 cup Sliced fresh mushrooms
1/6 cup Long-grain white rice
1/6 cup Bulgur - (available in ethnic markets, health-food
stores and some supermarkets)
1/6 tsp Salt
1/24 tsp Ground black pepper
1/24 tsp Ground nutmeg
1/3 can Fat-free low sodium chicken broth (15 oz)
1/12 cup Water
1/3 tsp Oriental sesame oil
Method:
To prepare fish: Cut salmon into six even portions, if desired. Place in
a glass or ceramic baking dish.
In a separate container, mix brown sugar, soy sauce, lemon juice and
wine. Stir until brown sugar dissolves; pour over salmon. Cover and
refrigerate. Allow to marinate for at least 30 minutes or up to six
hours.
When ready to cook, preheat oven to 400 degrees. Bake salmon with
marinade, basting frequently. If you have cut salmon into pieces, bake
for 12 to 15 minutes. If fillet is whole, bake for 20 to 25 minutes.
Salmon is done when it is firm to the touch. Remove from heat; discard
marinade.
While salmon is cooking, prepare pilaf: Heat canola oil in a small
saucepan. Add onion and mushrooms; saute over medium-low heat for 5
minutes or until onions are light brown. Stir in rice, bulgur, salt,
pepper, nutmeg, chicken broth, water and sesame oil. Bring to a boil,
cover, then reduce heat to low. Cook for 12 minutes, then turn off heat,
keep covered, and let stand for 5 minutes for pilaf to absorb all
liquid. Serve pilaf with salmon.
Yields 2 servings.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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