Tuesday, November 11, 2008

Dinner tonight... Grilled Salmon with Ginger-Orange Mustard Glaze

Another Tuesday, another new-to-us salmon recipe. This time, I tried a recipe from the Complete Cooking Light Cookbook, Grilled Salmon with Ginger-Orange Mustard Glaze. Unfortunately, I couldn't find it in the CookingLight.com database, so I've included it below, adding in my own notes. If you happen to have this cookbook (the one with the purple cover), you can find it on page 225. It was worth typing in because it was really tasty - enough that Mr. Fritz remarked about its tastiness without provocation. (Always a good sign!) I paired it with sugar snap peas sauteed in a little olive oil, sesame oil and sesame seeds. And I rounded out the meal with dilled orzo. The whole thing came together in around 25 minutes, and clean up was pretty snappy, too, since I broiled the salmon on a baking sheet covered with foil.

Source: The Complete Cooking Light Cookbook

Prep: 5 minutes
Marinate: 30 minutes (I skipped this step and just brushed it on before broiling)

Cook: 10 minutes

1/4 cup fresh orange juice

1/4 cup tamari or soy sauce

1/4 cup cream sherry (I skipped this because I didn't have any)

1/4 cup Dijon mustard

2 Tbs grated peeled fresh ginger (I used the bottled kind)

2 Tbs honey

4 (6-ounce) salmon filets (about 1 inch thick), silver skin removed

Cooking spray
Green onions and lemon slices (optional)

Combine first six ingredients in a large ziptop plastic bag. Add fish to bag, seal and marinate in refrigerator for 30 minutes. Remove fish from bag, reserve marinade.

Prepare grill or broiler.

Place fish on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade (note, I didn't turn the fish over -- just let it broil the whole time on the same side and it worked just fine. I also didn't bother to baste while cooking. Instead, I spooned the marinade over the fish after I'd set the fish on the baking sheet and moved on.)

Place reserved marinade ino a saucepan; bring to a boil. (I skipped this step as well, because I didn't allow the rest of the marinade to come in contact with the raw fish. Since no contact means no worries about bacteria contamination, I was able to just pour the reserved marinade into a couple of sake cups and serve it as it was.) Serve with fish; garnish with green onions and lemon slices if desired. Yield: 4 servings (serving size: 1 fillet and 3 Tb of glaze)

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