Sunday, August 31, 2008
Maple Glazed Salmon
Recipe By :Cooking Light Magazine.
March 2000. Page: 180.
Serving Size : 4
2 tablespoons maple syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 salmon fillets (6 ounces, each; about 1 inch thick)
Hoisin sauce and five-spice powder can be found in the Asian-food sections of large supermarkets.
1. Preheat broiler.
2. Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.
3. Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade. Yield: 4 servings (serving size: 1 fillet).