Saturday, September 20, 2008

Praline-Glazed Salmon

12 ounces boned, skinned salmon fillet, cut into 2 pieces
1/4 teaspoon salt
1/4 cup chopped pecans
3 tablespoons packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon lemon juice

1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

2. Place salmon on a foil-lined 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, 1 to 2 minutes longer.

3. With a wide spatula, transfer fish to serving plate.

--Adapted from Cooking Light magazine

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