Maple-Glazed Salmon
Linda Stephen, author of The Best Convection Oven Cookbook (Robert Rose, 2003), says that you can also use trout or salmon trout in this recipe from her book.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 282 |
| pro | 26 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 0 g |
| chol | 74 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit A | 2% |
| vit C | 7% |
| folate | 19% |
-
1/4 cup (50 mL) maple syrup
4 tsp (20 mL) grainy mustard
4 tsp (20 mL) soy sauce
2 lb (1 kg) salmon fillet, skinned
Preparation:
In small bowl, combine maple syrup, mustard and soy sauce. Arrange salmon on foil- or parchment paper?lined rimmed baking sheet; spoon glaze over fish.
Bake in centre of 400°F (200°C) convection oven until fish flakes easily when tested, 8 to 10 minutes. Using 2 lifters, transfer to warmed serving platter.
Conventional oven: Centre rack at 425°F (220°C) for 12 minutes.
Additional Information
Source
Canadian Living Magazine: March 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »