Do you need more ‘quick and easy’ things in your life? I think I can help you with that~ as far as dinner goes! Cook this recipe tonight for Mustard Brown Sugar Glazed Salmon and Veggies, and you’ll have a quick super easy dinner ready in just a few minutes. And of course it’s fish and vegetables, so we’re talking a delicious healthy meal packed full of great nutrients and low on calories.
The flavor of this glaze is incredible, and really works so well to bring out the great flavors of salmon. Brush the glaze over your choice of skewered vegetables and make it a complete meal by cooking both at the same time on a broiler pan or grill. I used cherry tomatoes, zucchini, red onion, lemon, and sweet mini peppers for the photos. But you can add whatever you like, as long as it’s sliced thin so it will finish cooking when the salmon is done. My zucchini’s weren’t sliced thin enough and they were a bit too crunchy for my liking. So if you use zucchini slice it thinner than what’s pictured. It only takes about 11 to 13 minutes in the broiler and this recipe is ready for the table.
I used frozen salmon steaks from Sam’s club and they tasted marvelous. I thawed them out completely in a sink filled with some warm water while I mixed up the marinade. But of course you can bring home some fresh salmon from the grocery store. Whatever fish you use, always dry it of excess moisture with a few paper towels before cooking it. If you don’t the meat will steam, not brown, and you’ll lose out on a lot of excellent flavor compounds that browning can give. This applies to all meats (except ground meat). If your salmon has the skin still one one side, place that side down on your broiler pan. You want all that delicious meat exposed so you can slather it in savory glaze that will caramelize and promote browning :0)
If you have other ideas for a side dish and want to skip the veggie skewers, just half the ingredients for the glaze. Mustard Brown Sugar Glazed Salmon and Veggies really is a marvelous tasting quick and easy recipe. Try it, and as always I love to hear your comments!Print
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