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Cedar-planked Salmon With Maple Glaze And Mustard Mashed

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Cklive17 1 Servings

INGREDIENTS

1 c Pure maple syrup
2 T Finely grated peeled fresh
gingerroot
4 T Fresh lemon juice
3 T Soy sauce
1 1/2 t Minced garlic
An untreated cedar plank
about 17 by 10 1/2
inches if desired
1 Centercut salmon fillet with
skin 2 1/2pound
Greens from 1 bunch
scallions
Mustard Mashed Potatoes
recipe follows
3 lb Yukon Gold potatoes
1 1/2 c Milk
3/4 Stick unsalted butter, 6
tablespoons
3 T Wholegrain or coarsegrain
mustard

INSTRUCTIONS

In a small heavy saucepan simmer maple syrup, gingerroot, 3
tablespoons lemon juice, soy sauce, garlic, and salt and pepper to
taste until reduced to about 1 cup, about 30 minutes, and let cool.
(Maple glaze may be made 2 days ahead and chilled, covered. Bring
maple glaze to room temperature before proceeding.)  Preheat oven to
350 degree. If using cedar plank, lightly oil and  heat in middle of
oven 15 minutes; or lightly oil a shallow baking  pan large enough to
hold salmon.  Arrange scallion greens in one layer on plank or in
baking pan to  form a bed for fish.  In another small saucepan heat
half of glaze over low heat until  heated through to use as a sauce.
Stir in remaining tablespoon lemon  juice. Remove pan from heat and
keep sauce warm, covered.  Put salmon, skin side down, on scallion
greens and brush with  remaining glaze. Season salmon with salt and
pepper and roast in  middle of oven until just cooked through, about 20
minutes if using  baking pan or about 35 if using plank.  Cut salmon
crosswise into 6 pieces. On each of 6 plates arrange  salmon and
scallion greens on a bed of mashed potatoes. Drizzle  salmon with warm
sauce.  Yield: 6 servings  MUSTARD MASHED POTATOES:  In a 5quart kettle
cover potatoes with cold salted water by 2 inches  and simmer until
tender, 35 to 45 minutes. While potatoes are  simmering, in a small
saucepan heat milk with butter over moderate  heat until butter is
melted. Remove pan from heat and keep milk  mixture warm, covered.  In
a colander drain potatoes and cool just until they can be handled.
Peel potatoes, transferring to a large bowl. Add mustard, salt and
pepper to taste, and three fourths hot milk mixture and with a potato
masher mash potatoes until smooth, adding more milk mixture if
necessary to make them creamy. (Potatoes may be made 1 day ahead and
cooled completely before being chilled in a buttered ovenproof dish,
covered. Bring potatoes to room temperature before reheating,
covered.)  Yield: 6 servings  Converted by MC_Buster.  Per serving: 885
Calories (kcal); 81g Total Fat; (80% calories from  fat); 16g Protein;
28g Carbohydrate; 236mg Cholesterol; 3276mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2  Fruit; 16 Fat; 0
Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9301  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1088
Calories From Fat: 878
Total Fat: 99.9g
Cholesterol: 273.3mg
Sodium: 1816.4mg
Potassium: 1248.2mg
Carbohydrates: 35.6g
Fiber: 5.4g
Sugar: 21.7g
Protein: 19.4g


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