This recipe makes 6 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||3 g|
- Portion size: 6
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.
- 1/4 cup 1/4cupmaple syrup
- 4 tsp 4tspgrainy mustard
- 4 tsp 4tspsoy sauce
- 2 lb 2lbsalmon fillet, skinned
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.
Source : Canadian Living Magazine: March 2004