Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Roasted Salmon with Brown-Sugar Glaze
Online Circular Online Circular Videos Videos
  Category  Search  

 
Roasted Salmon with Brown-Sugar Glaze
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 25 minutes
Prep Time:
 10 minutes
Cook Method:
 baked
Cook Temp:
 450 degrees F
Directions:
.................................................................................
Roasting the salmon in a foil packet seals in moisture and flavor. Exposing the opened packet to a high temperature finishes off the cooking and helps caramelize the glaze. Recipe may be halved.

1. Preheat oven to 450 degrees F.
2. Melt butter in a small nonstick skillet over medium heat. Add brown sugar and stir until mixture is well combined and the consistency of wet sand. Remove from heat and stir in mustard and ginger.
3. Season skinless side of salmon with salt and pepper. Place salmon fillet skin side down on a sheet of foil large enough to fold over and cover fish. Rub brown sugar sauce over top of fish. Fold foil over to encase salmon in a tightly sealed packet.
4. Transfer packet to a metal baking sheet and place on a rack set in upper third of oven.
5. Cook salmon for 15 minutes, then open packet and cook, uncovered, for an additional 10 minutes, or until salmon flakes easily when pierced with a fork and glaze is beginning to caramelize.
6. Use a spatula to separate cooked salmon from layer of skin on bottom and serve immediately.

Recipe courtesy of Hannaford fresh magazine November-December 2008.
1 Tbs Unsalted butter
1 Tbs Light brown sugar
2 Tbs Hannaford Inspirations Maine Maple Mustard
1 tsp Grated fresh ginger
2 lb SALMON, SOCKEYE/RED, RAW, FILLET
1/4 tsp Salt
1/4 tsp Black pepper, freshly ground


© 2010 Adplex