Good & Good for You! A Salmon Recipe to Try
I know a lot of people just hate fish, but I am not one of them. Although, I'm not crazy about trout because I had too much of it as a kid. My dad had a fondness for pan-fried trout and it was one of the things my mom would make quite often, especially during Lent. Dinner rules in our home, as stated by our mom, were - "you ate what was on your plate or you didn't eat!".
Tilapia, although a very popular and fairly inexpensive fish, is one that I will absolutely not touch. ever since I found out, (by watching a "Dirty Jobs" episode on the Discovery Channel years ago) that Tilapia eat- -wait for it- -poop! Yuck!! But I digress.
I do love salmon. I don't have it very often but every once-in-a-while, I'll splurge and buy a large filet, cut it into individual servings and freeze it. It defrosts quickly, cooks quickly and to me is absolutely delicious on its own, in salads, with pasta, or rice or stir fried with veggies and especially on the grill with that addition of smoky flavor is quite simply- heaven!
I tried a new recipe last night and like most recipes, I modified what I didn't like about the original, added some of my own touches and it turned out tasting absolutely delightful. Here it is:
Patty's Sweet & Savory Salmon
- 1 4 to 6 ounce salmon filet
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-sodium soy sauce
Melt butter in a small saucepan over low heat or in the microwave. Add brown sugar and maple syrup and stir until sugar dissolves. Whisk in remaining ingredients and remove from heat. Salt & pepper salmon to taste. (Although I'd go easy on the salt as the salted butter and soy sauce add to the sodium quotient greatly).
Spray a small skillet with non-stick cooking spray and heat over medium heat. Add salmon to skillet and saute for 3 to 4 minutes per side, (or less depending on how done you prefer your salmon, or until it flakes easily). Baste salmon with sauce, or simply pour it over the fish after you turn it over, taking care not to let the sauce burn. (Which it will do if you have the heat up too high).
I served this with green beans and sweet potato slices which I poured the remaining sauce over, because the sauce recipe actually makes enough to do several filets or an entire half of a salmon.
And before you even wonder, no, I didn't take pictures of my own dinner. I didn't even think of sharing the recipe until Ben told me I should!
Next time I try this, I might do it on the charcoal grill and I'm positive that will be stellar too. Mangiare e godere! (Eat & enjoy!)