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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 347 mg
- Protein 26 g
- Calories 282.0
- Total fat 15 g
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 5.0
- Folate 19.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 7.0
