Sockeye Salmon with Mustard & Brown Sugar Glaze
(6 Servings)
1-2 lb Center-Cut Skinless Salmon Fillet3/4C Dry White Wine1/4C Butter, Cut into Small Pieces1t Old Bay Seasoning1/3C Spicy Brown Mustard (such as Gulden's)1/4C (packed) Golden Brown Sugar
Preheat oven to 350 degrees F. Boil wine, butter, and Old Bay seasoning in a small saucepan 3 minutes. Sprinkle both sides of salmon with salt and pepper. Place fish on heavy ribbed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven. Preheat broiler. Mix mustard and sugar in a small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve with Couscous and Vegetable Ribbons.
Lemon Couscous
2 1/4C Chicken Broth1/4C ButterKosher Salt to Taste1 (10 oz) Package CouscousFresh Lemon Juice to Taste3T Thinly Sliced Green Onions3T Chopped Chives
Bring the chicken broth, butter, and salt to a boil in a saucepan. Stir in couscous. Remove from the heat. Let stand, covered, for 5 minutes. Fluff the couscous with a fork. Stir in the lemon juice, green onions and chives.
Garden Vegetable Ribbons
3 Large Carrots, Peeled2 Medium Zucchini2 Medium Yellow Squash2T Olive Oil1T Butter, Softened2T Chopped Fresh BasilSalt and Freshly Ground Pepper to Taste
Draw a vegetable peeler down the full length of the carrots, zucchini, and yellow squash to make thin strips. Pour water to measure ½" deep into a saucepan. Bring to a boil. Add the carrots. Cook over medium heat for 2-3 minutes. Add the zucchini and yellow squash. Cook 2 minutes longer; drain. Spoon olive oil, butter and basil onto the vegetable mixture, tossing to coat. Season with salt and pepper.
Baking Stone Bread Choice-
Honey Whole Grain and Seed Batard
