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Bourbon-Brown Sugar Salmon with Onion Sauce

(recipe, Julie Balderrama)

Introduction

Serving size: about 4.5 oz. of salmon and 2 Tbsp. sauce. From Cooking Light 2003

Ingredients

  1. 1 (2¼-pound) salmon fillet
  2. 3 cups thinly sliced onion
  3. ½ cup packed brown sugar
  4. ½ cup water
  5. ½ cup bourbon
  6. 1 Tbsp. low-sodium soy sauce
  7. 1 tsp. freshly ground black pepper
  8. ¾ tsp. salt
  9. 6 tarragon sprigs
  10. 4 thyme sprigs
  11. ⅓ cup nutlike cereal nuggets (such as Grape-Nuts)
  12. ¼ cup chopped pecans
  13. Cooking spray
  14. ¾ tsp. salt
  15. 2 Tbsp. packed brown sugar
  16. 2 Tbsp. honey
  17. 1½ tsp. water

Steps

  1. Place salmon in a 13 x 9-inch baking dish. Combine onion and the next 8 ingredients (onion through thyme); pour over salmon. Cover and marinate in refrigerator 2 hours, turning occasionally.
  2. Preheat oven to 350º.
  3. Place cereal and pecans in a baking pan. Bake at 350º for 7 minutes or until toasted. Place mixture in a food processor; pulse 4 times or until finely chopped.
  4. Remove salmon from marinade; reserve marinade. Arrange the salmon diagonally on a broiler pan coated with cooking spray. Sprinkle with ¾ teaspoon salt. Combine 2 tablespoons of sugar, honey, and 1½ teaspoons water, stirring with a whisk. Spread honey mixture over salmon; sprinkle with cereal mixture, gently pressing into salmon. Bake at 350º for 20 minutes or until fish flakes easily when tested with a fork.
  5. While salmon bakes, place reserved marinade in a small saucepan. Discard tarragon and thyme. Bring marinade to a boil over medium-high heat; cook until reduced to ¾ cup (about 10 minutes). Serve sauce with salmon.
  6. Nutritional Information
  7. Calories: 437 (30% from fat)
  8. Fat: 14.7g (sat 2.9g,mono 6.8g,poly 3.8g)
  9. Protein: 32.2g
  10. Carbohydrate: 39.5g
  11. Fiber: 2.2g
  12. Cholesterol: 72mg
  13. Iron: 3.2mg
  14. Sodium: 793mg
  15. Calcium: 57mg
  16. Cooking Light, DECEMBER 2003