Thursday, March 22, 2007
The best salmon ever!
From Cooking Light:
1/4 cup water
Cooking spray
4 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons brown sugar
2 tablespoons teriyaki sauce
2 teaspoons salt-free Creole seasoning
4 lemon wedges
Preheat broiler.
Pour 1/4 cup water into a foil-lined shallow roasting pan; place rack in pan. Lightly coat rack with cooking spray. Place salmon, skin side down, on rack. Pierce salmon flesh liberally with a fork.
Combine sugar, teriyaki sauce, and seasoning in a small bowl; rub evenly over tops of fillets. Broil 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Yield: 4 servings (serving size: 1 salmon fillet and 1 lemon wedge)
1/4 cup water
Cooking spray
4 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons brown sugar
2 tablespoons teriyaki sauce
2 teaspoons salt-free Creole seasoning
4 lemon wedges
Preheat broiler.
Pour 1/4 cup water into a foil-lined shallow roasting pan; place rack in pan. Lightly coat rack with cooking spray. Place salmon, skin side down, on rack. Pierce salmon flesh liberally with a fork.
Combine sugar, teriyaki sauce, and seasoning in a small bowl; rub evenly over tops of fillets. Broil 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Yield: 4 servings (serving size: 1 salmon fillet and 1 lemon wedge)
