Sweet and Salty Glazed Salmon
Do you love ketchup and mustard so much that you put it on everything that sits still for long enough? Me too!
But do you love ketchup-and-mustard-smothered things so very much that you can eat something called a “veggie link” (distant, distant cousin of something actually edible, the hotdog), if properly swaddled in said condiments? No, me neither.
Have you had these things? S-c-a-r-y. I guess it’s the fake smoke smell that really repels me, although it could also be the strangely Halloween-mask texture of the “links”. Whatever the case, count me out.
But count me in for this very easy salmon recipe. (Nice segue, Salty Girl!)
I served the salmon with lentils and sauteed onions. The lentils were seasoned with just a whisp of cinnamon for a little warmth.
Sweet and Salty Glazed Salmon
Ingredients:
- 1 lb salmon, preferable wild caught
- Cooking spray
- 3 TB marmalade
- 2 1/2 TB lower sodium soy sauce
- 1 TB lemon zest
- Pepper
- Lemon wedges
Preparation:
Wash salmon in cool water, and pat dry thoroughly with paper towels. Slice into two portions, if necessary. Set aside.
Preheat broiler, and set oven rack to highest third position. Spray a baking sheet lined with foil with cooking spray. Set aside.
Mix marmalade, soy sauce, lemon zest and pepper together in a bowl. Place salmon on baking sheet. skin side down. Spoon mixture over fish, reserving some for serving. Broil salmon for 7-10 minutes, or until it flakes. Serve with remaining sauce and lemon wedges. Serves 2.
