In Belleville, Michigan, Debra Martin pops protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. Made in moments, the tangy entree is perfect for busy families and weekend guests alike.
- 1 salmon fillet (1 pound)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 4 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- Cut salmon widthwise into four pieces. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 10 minutes.
- Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar. Bring to a boil. Brush evenly over salmon. Broil 6 in. from the heat for 1-2 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Brown Sugar-Glazed Salmon in Light & Tasty February/March 2006, p15
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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