Brown Sugar-baked Salmon With Two-grain Pilaf

I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	St. Louis	Post1, St. louis p	6	Servings

INGREDIENTS

		=== FOR FISH ===
1 3/4	lb	Salmon fillet
1/2	c	Brown sugar -, packed
3	T	Low-sodium soy sauce
2	T	Fresh lemon juice
2	T	Dry white wine or water
		=== FOR PILAF ===
1	t	Canola oil
1/2	c	Diced onion
1	c	Sliced fresh mushrooms
1/2	c	Long-grain white rice
1/2	c	Bulgur -, available in
		ethnic markets
		Health-food stores and some
		supermarkets
1/2	t	Salt
1/8	t	Ground black pepper
1/8	t	Ground nutmeg
1		Fat-free low sodium chicken
		broth 15 oz
1/4	c	Water
1	t	Oriental sesame oil

INSTRUCTIONS

To prepare fish: Cut salmon into six even portions, if desired. Place
in a glass or ceramic baking dish. In a separate container, mix brown
sugar, soy sauce, lemon juice and wine. Stir until brown sugar
dissolves; pour over salmon. Cover and refrigerate. Allow to marinate
for at least 30 minutes or up to six hours. When ready to cook,
preheat oven to 400 degrees. Bake salmon with marinade, basting
frequently. If you have cut salmon into pieces, bake for 12 to 15
minutes. If fillet is whole, bake for 20 to 25 minutes. Salmon is  done
when it is firm to the touch. Remove from heat; discard  marinade.
While salmon is cooking, prepare pilaf: Heat canola oil in  a small
saucepan. Add onion and mushrooms; saute over medium-low heat  for 5
minutes or until onions are light brown. Stir in rice, bulgur,  salt,
pepper, nutmeg, chicken broth, water and sesame oil. Bring to a  boil,
cover, then reduce heat to low. Cook for 12 minutes, then turn  off
heat, keep covered, and let stand for 5 minutes for pilaf to  absorb
all liquid. Serve pilaf with salmon. Yields 6 servings.  Recipe Source:
St. Louis Post-Dispatch - 10-26-1998 By Charlotte  Balcomb Lane
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 310 Calories From Fat: 65 Total Fat: 7.3g Cholesterol: 109.8mg Sodium: 1395.2mg Potassium: 671.4mg Carbohydrates: 25.1g Fiber: <1g Sugar: 19.4g Protein: 36.9g