| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
St. Louis |
St. louis p, Post1 |
6 |
servings |
INGREDIENTS
|
|
=== FOR FISH === |
| 1 3/4 |
lb |
Salmon fillet |
| 1/2 |
c |
Brown sugar -; (packed) |
| 3 |
tb |
Low-sodium soy sauce |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Dry white wine or water |
|
|
=== FOR PILAF === |
| 1 |
ts |
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 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
cn |
Fat-free low sodium chicken broth; (15 oz) |
| 1/4 |
c |
Water |
| 1 |
ts |
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
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