Glazed Salmon-Easy Salmon Recipe for new cooks
This is my first week back at WashU and my last semester of college!!!! Since I do cook frequently at school, I decided as one of my New Years resolutions to cook with more color. So, for dinner last night I decided I was going to cook a salmon dish, with steamed broccoli and yellow rice. Since I had never cooked salmon before, I decided to go with the Glazed Salmon (recipe below). This dish is only four ingredients and packed with flavor. Of course, I did call my mom to see if I needed to cut the skin off of the salmon…one of the perks of being a cookbook author’s daughter. For those of you who do not know she says it is up to the cook! When I told my boyfriend, Eric, I was cooking salmon for dinner he was not thrilled, but after finishing our dinner he asked if we could have this once a week! And, best of all I was in and out of the kitchen in 30 minutes…the yellow rice took the longest!
Glazed Salmon from The New Holly Clegg trim&TERRIFIC Cookbook Easy elegance! Everyone said this was the best salmon they had ever had. The glaze on the crispy crusted salmon took only minutes to prepare and to disappear from the plate.
Makes 4 servings
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (6-ounce) salmon filets
1. In small bowl or plastic bag, whisk together honey, soy sauce, lime juice, and mustard. Marinate salmon in the refrigerator in sauce several hours or until ready to cook.
2. In nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through. Transfer salmon to platter.
3. Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil. Return salmon to pan, heat, and serve.
Calories 273, Calories from fat (%) 20, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 885, Sodium (mg) 400, Carbohydrate (g) 19, Dietary Fiber (g) 0 Sugars (g) 2, Protein (g) 35, Diabetic Exchanges: 5 very lean meat, 1 other carbohydrate
