Wednesday, August 3, 2011

Sweet-Spicy Glazed Salmon

So.  Let me tell you about the things I ate in this last week.  Thursday night Scott and I went to Taste of Edmonton with our friends, JR and Kathy.  We ate a lot of wonderful food, including ginger beef, lemon chicken, crab/cream cheese stuffed deep fried wontons, bison sliders, vegetable tempura, montreal smoked meat sandwich, chocolate filled crepes and molten lava cake with raspberry sorbet.  (Taste of Edmonton is a tasting fair put on by local restaurants.  You buy tickets and get a little plate of food at the different vendors.  We shared the above mentioned dishes, it wasn't a total pig out.  Okay, it was, but it could have been worse...)  Then we took the kids to Capital Ex on Saturday.  We ate poutine, subs, and mini donuts.  Monday was Heritage Day, so we went out to dinner as a family.  I had yam fries with chipotle sauce and a California Chicken Burger With Provolone Cheese, Guacamole, and Applewood Smoked Bacon.  (That's in capital letters for a reason, because it was one of the best sandwiches I've ever had.  Sarah had the same thing, and ate very slowly and was sad when the last bite arrived.)  Oh yeah, we had pizza on Friday night as well.  All this is to explain why I gained 2 pounds this weekend, when I agreed to a plan to lose 8 kg in 8 weeks (Sorry, Sammy, I let you down this week!) { It's not my fault (yes it is), it's festival season in Edmonton, and I have willpower issues.}  There's my confession, I ate a zillion calories in four days.  Sigh.

Which is why my recipe for the week is for salmon.  I'm back on the bandwagon people, I have a commitment to keep!  I made this recipe last night for the first time, and it turned out really well.  It's from the Cooking Light - the Essential Dinner Tonight Cookbook.  You can find it on page 175.  

Sweet-Spicy Glazed Salmon

3 tablespoons brown sugar
4 teaspoons chinese-style hot mustard (you can substitute 1 tsp dry mustard instead)
1 tablespoon soy sauce
1 teaspoon rice vinegar
4 6 ounce salmon fillets
cooking spray
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Preheat oven to 425 degrees Farenheit.  Combine first 4 ingredients in a saucepan' bring to a boil.  Remove from heat.  Place fillets on a foil lined pan coated with cooking spray.  Sprinkle fillets evenly with salt and pepper.  Bake for 12 minutes.  Remove from oven.  Preheat broiler.  Brush sugar mixture over fillets;  broil 3 inches from heat 3 minutes or unitl fish flakes easily when tested with a fork.  



  1. Okay, how do I get on your wagon? I've been on the 'festival' bandwagon since summer started. Sigh!

  2. I guess we'll have to try good old fashioned willpower! BTW, I love your book cover!