Salmon-chanted Evening
Apr. 30th, 2007 10:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchWas craving a bit of fish. Had some marmalade opened in the fridge. Seemed like a good match. Original from Cooking Light again - and again with my tweaking.
Broiled Salmon with Marmalade-Dijon Glaze
1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Preheat broiler.
Combine first 5 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
****************
Since I was broiling this in a toaster oven (it seemed like a good idea at the time, so sue me), my "desired doneness" took about 30 minutes. Served with whole wheat garlic and olive oil couscous and organic broccoli.
I was originally going to serve it with a tri-colored couscous I picked up. I made it exactly as directed, except for the "let sit for 5 minutes, then stir part". So, I got a bit distracted. One hour later and I had a nice little solidified couscous-loaf sitting brick-like in my pot. Note to self, don't do that again.
Broiled Salmon with Marmalade-Dijon Glaze
1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Preheat broiler.
Combine first 5 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
****************
Since I was broiling this in a toaster oven (it seemed like a good idea at the time, so sue me), my "desired doneness" took about 30 minutes. Served with whole wheat garlic and olive oil couscous and organic broccoli.
I was originally going to serve it with a tri-colored couscous I picked up. I made it exactly as directed, except for the "let sit for 5 minutes, then stir part". So, I got a bit distracted. One hour later and I had a nice little solidified couscous-loaf sitting brick-like in my pot. Note to self, don't do that again.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2007-05-01 10:52 am (UTC)The fish sounds great, though.
Cruisin' down the gulf stream...ooooh, ooooh, oooh-ooh
Date: 2007-05-02 02:51 am (UTC)http://dmdb.org/lyrics/wet.dream.html
(ohh! Look what I found: http://www.youtube.com/watch?v=MR71If6Zbvg )
2. I *prefer* to cook in a toaster oven. Better for small meals. Scary, tho', when you've got a cat circling it trying to figure out how to get at the fish inside -- let me assure you from experience! ;-)
3. Can you re-hydrate the couscous in a broth or similar? (Like you'd make bread pudding out of state bread.)
4. My mom used to broil her lambchops with a marmalade glaze.
- h
Re: Cruisin' down the gulf stream...ooooh, ooooh, oooh-ooh
Date: 2007-05-02 10:41 am (UTC)2. I like using the toaster oven too. It's just that this time it took a wee bit longer than expected. Having a cat circling would have helped make the time go faster.
3. Couscous pudding - will have to look into that someday
4. Ewwww. It's just a personal quirk, but I HATE lamb mixed with sweet. Chicken, fish (obviously), pork... fine. But I prefer lab with savory (garlic and rosemary primarily) and cringe every time I watch Mom smother her lamb chops with mint jelly ("Why not just coat it in toothpaste - get the benefits of fluoride as well?").