Page 76 - e-magazine-masala-vol9-issue-1-august-september-2017
P. 76
Blackened Glazed Salmon
Method
Serves 1-2 Preparation 1: Preheat
1. Preheat oven to 200 degrees Celsius.
Ingredients 2. Line a baking tray with aluminum foil and spray with
non-stick cooking spray.
250 grammes of salmon llet
4 cloves of garlic, chopped Preparation 2: Sauce
1 tbsp white wine (optional) 1. In a small saucepan add olive oil. Over medium heat, sauté garlic until brown
1 tbsp of honey for about 3 minutes.
1/3 cup of balsamic vinegar 2. Mix in white wine, honey, balsamic vinegar, mustard, lemon zest, salt and pepper.
2 tbsp of wholegrain digon mustard Simmer uncovered for about 3 minutes or until slightly thickened.
1 tsp of fresh oregano
A pinch of salt and pepper Preparation 3: Baking the salmon
1. Arrange salmon llet on foil-lined baking sheet. Brush llet with balsamic glaze
(leave 1 tbsp to glaze later).
2. Bake in preheated oven for 15-20 minutes or until esh akes easily with a fork.
Brush llet with the remaining glaze and oregano. Bake for 5 more minutes and
remove from oven.
Preparation 4: Garnish
1. In a serving platter, arrange asparagus and place the salmon.
2. Serve with spinach, salad greens, boiled broccoli, sautéed asparagus or mash potatoes.
76 | Masalathai.com
