Hy-Vee Simply Seafood: Sockeye Salmon with Mustard & Brown Suga - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Sockeye Salmon with Mustard & Brown Sugar Glaze

Sockeye Salmon with Mustard & Brown Sugar Glaze 

(6 Servings)

1-2 lb Center-Cut Skinless Salmon Fillet
3/4C Dry White Wine
1/4C Butter, Cut into Small Pieces
1t Old Bay Seasoning
1/3C 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 Broth
1/4C Butter
Kosher Salt to Taste
1 (10 oz) Package Couscous
Fresh Lemon Juice to Taste
3T Thinly Sliced Green Onions
3T 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, Peeled
2 Medium Zucchini
2 Medium Yellow Squash
2T Olive Oil
1T Butter, Softened
2T Chopped Fresh Basil
Salt 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

 

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