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May 26, 2007
Sugar Glazed Salmon
This was a great recipe that I adapted from the cookbook by Cynthia Nims called "Salmon" (part of the Northwest Homegrown Cookbook Series from WestWinds Press (2005) - Picked it up at ALA Midwinter in Seattle.
Ingredients:
1 tsp olive oil
1-2 salmon fillets (about 14 oz total)
1/4 cup light brown sugar
1 tbs kosher salt
pepper to taste
1. Preheat oven to 450 degrees.
2. Get a piece of aluminum foil that will be big enough to wrap the salmon with a small air pocket.
3. Drizzle the oil on the middle of the foil. Place the salmon, skin side down, in the middle.
4. Sprinkle the salt over the salmon and add pepper to taste.
5. Spread evenly the brown sugar over the salmon. Fold up the foil to it covers the salmon and creates a light seal.
6. Cook for 20 minutes or so.
Serve with rice and vegetables.
Posted by cseeman at 06:54 PM | Comments (0)
Rosemary Lemon Chicken with Mushrooms
Rosemary Lemon Chicken with Mushrooms
NOTE: This recipe was adapted from a great one from "Quick After-Work Italian Cooking" by Hilaire Walden; Fisher Books, 1995.
A new variation is found here.
3 tbs olive oil
2 sprigs of fresh rosemary
1 tbs chopped garlic
4 skinless chicken breasts, flattened and lightly scored with a knife
juice and zest from one lemon plus an additional tbs of lemon juice
8 oz white mushrooms, stems removed and cut in half
kosher salt and pepper to taste
1. Heat olive oil over medium heat. Add rosemary and garlic and saute for 3 minutes.
2. Raise heat to Medium-high. Add chicken breasts and cook until lightly browned, 3-5 minutes per side.
3. Lower heat back to medium. Add lemon zest, lemon juice, salt and pepper (to taste) and mushrooms. Mix gently.
4. Cover and cook for 10-13 more minutes (turning chicken from time to time).
5. Server with juices over pasta or rice.
Posted by cseeman at 10:28 AM | Comments (0)