KATHRYN HAYES CONTEST!

KATHRYN HAYES CONTEST!
Looking for published & self-published submissions.

Tuesday, December 7, 2010

RECIPE OF THE DAY: REBEKA’S SALMON WITH BROWN SUGAR GLAZE

FROM MEMBER: RUTH SEITELMAN


Comment: A favorite recipe of our bookish scholarly heroine, tossed back to the 17th century. Rebeka was ecstatic when she found the ingredients for this recipe on her friend Doward (the traveling tradesman’s wagon. Imagine her surprise when Lord Arik brought home a fine salmon along with a strong appetite. She couldn’t wait to tempt him with her offering(s). Luckily for both of them, this recipe takes less than ten minutes. Here is the 21st century version.

PS…Rebeka served the salmon to Arik in the Great Hall. Tantalized, he licked the sticky glaze from his fingers never taking his eyes off of her. But that’s a totally different story. Hopefully you’ll be able to read all about Rebeka and Arik when (we hope) To Hearth and Home is published.



Rebeka’s Salmon with Brown Sugar Glaze


Ingredients:

¼ cup packed light brown sugar
2 Tablespoons Dijon mustard
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
4 (6 ounce) salmon fillets
Salt and Pepper


Directions:

1. Preheat the broiler
2. Spray the rack of a broiler pan with nonstick spray
3. Mix the brown sugar, mustard and dill together in a small bowl.
4. Salt and pepper both sides of the salmon and place on the broiler pan and spoon the brown sugar glaze on top. (You will not use all of it – it keeps forever in the fridge)
5. Position the broiler pan about 7 inches from the heat and broil just until its opaque, about 6 minutes

NOTE: Don’t turn the fillet. The glaze works well on chicken and pork.


Enjoy & Happy Holidays.

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