Monday, August 27, 2018

MONDAY RECIPE POST - ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD


Roasted Salmon Glazed with Brown Sugar and Mustard
                             by Sam Sifton

I found today's recipe here.

Servings vary depending on the size of the Salmon Filet.

The directions were very easy.

Pre-heat oven to 400 degrees F.

Make a mixture of Dijon mustard and brown sugar.  The amounts will depend on your taste.  If it tastes great, there you go, it's done.

Salt and pepper the salmon fillets and place them skin-side down on a lightly oiled, foil-lined baking sheet.  Liberally coat the top of the salmon with your mustard/brown sugar mixture, and roast for about 12 minutes.  Salmon should easily flake with a fork when done. I made a salad with veggies bought that morning. I also added a few sliced strawberries. My mother never used dressings when I was growing up, so to this day I still prefer my salads without. You can use your own favorite.

20 comments:

  1. I do love Dijon mustard. It adds a certain something to a wide variety of dishes.

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    1. I have recently rediscovered Dijon and like it very much.

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  2. My mouth is watering at the thought of tucking into some salmon. Thanks, Denise.

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    1. You are very welcome Valerie, it is a favorite of mine.

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  3. We do love salmon and this sound pretty good to me. Thanks for sharing. Diane

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    1. I'm glad Diane, you're very welcome for the recipe. Always glad to share.

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  4. I need to try this! I have never baked salmon before because I was unsure about it. I always just put it in a big skillet with chicken broth, dill, and lemon juice. Cover and simmer maybe 10 minutes.

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    1. Hi Ginny, that sounds a great way of making salmon. I'm going to try that next time. Thank you for the share :)

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  5. Thanks Sandra for this recipe tip. We really like salmon and salads and will be eating a lot of both once we return home to NH! Thanks also for your comments on our cross country road trip...we are having some wonderfuk adventures and enjoy sharing about them.

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    1. Thank you Diane and you are very welcome. So enjoying your travel posts!

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  6. As I'm not a fan of seafood, I'd have to pass on this one.

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  7. I think Dijon mustard added to a recipe is very tasty!
    Looks good Denise.

    All the best Jan

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    1. Thanks Jan and I agree, I have started using Dijon more and more lately. All the best to you too :)

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