Brown Sugar Lime Salmon Food

BROWN SUGAR LIME BAKED SALMON

Steps:

• In a small mixing bowl stir together brown sugar, lime juice, lime zest, butter, garlic and cayenne pepper.
• Place salmon fillets in a dish. Spoon and spread lime mixture over tops and sides of salmon if using skin-on salmon, if using skinless spread mixture over top and bottom of salmon (use up all of the mixture). Let marinate in refrigerator 30 minutes. Preheat oven to 425 degrees.
• Line a 13 by 9-inch baking dish with Reynolds Kitchens Unbleached Parchment Paper. Place salmon on parchment, leaving space between fillets. Season with salt and pepper.
• Bake in preheated oven until salmon flakes easily with a fork, about 12 - 15 minutes (cook time will vary based on thickness of fillets).
• Sprinkle with cilantro and serve warm with lime wedges for spritzing over salmon. Serve over Coconut Rice if desired.

BROWN SUGAR SALMON

Steps:

• Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

BROWN SUGAR SPICED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
• Bake for 10 to 15 minutes, depending on thickness and desired doneness.

VIETNAMESE GRILLED SALMON

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.

GARLIC LIME SALMON

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

BROWN SUGAR LIME SALMON

Steps:

• Preheat oven to 450.
• Spray baking dish with non-stick spray. (We often forget; no big deal.).
• Mix brown sugar and lime juice.
• Put salmon in the the baking pan and spoon on half of the juice mixture.
• Cook about 8 minutes per side, adding the remaining juice mixture when you turn it.

BROWN SUGAR-CHIPOTLE SALMON WITH HONEY-BERRY GLAZE

Steps:

• Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
• Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
• Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.

LIME SALMON WITH SOY SAUCE

Steps:

• Place salmon in an ungreased 8-in. square baking dish. In a small bowl, combine the lime juice, brown sugar, butter, Soy Sauce Substitute, parsley, garlic powder and pepper; pour over fillets. Top with lime slices. , Bake, uncovered, at 350° for 20-23 minutes or until fish flakes easily with a fork. Remove salmon and keep warm. Pour pan juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with salmon.