s SLOW-ROASTED BROWN SUGAR AND DILL CURED SALMON *****
s 
|
s SLOW-ROASTED BROWN SUGAR AND DILL CURED SALMON *****
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 4-23-2010 excellent, easy, best salmon I have ever had, and remember I don't usually care for salmon that much, used sockeye salmon! Slow roasting the cured fish gives the salmon a velvety, silken texture. Yield: 8 servings (serving size: about 5 ounces salmon) 1/2 cup packed light brown sugar 1/3 cup chopped fresh dill 2 tablespoons kosher salt 1 (3-pound) salmon fillet Cooking spray 1/2 cup reduced-fat mayonnaise 2 tablespoons Dijon mustard 1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9ûinch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours. 2. Preheat oven to 175¦. 3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan. 4. Bake at 175¦ for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish. CALORIES 333 ; FAT 19.5g (sat 3.7g,mono 6.7g,poly 7.2g); CHOLESTEROL 100mg; CALCIUM 22mg; CARBOHYDRATE 3.6g; SODIUM 402mg; PROTEIN 33.9g; FIBER 0.0g; IRON 0.6mg Cooking Light, DECEMBER 2009 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||