Tuesday, October 23, 2012

Baked Salmon with a Coconut Scented Soy Sauce Glaze

Tonight's recipe is based off of this one here. I made one change (coconut oil for butter) and it made an amazing glaze that was good on everything on our plates. I served this salmon alongside steamed broccoli, butternut squash ravioli and homemade "pizza bread" (this french bread recipe, with sun-dried tomatoes and chunks of mozzarella mixed in).

Salmon with Coconut Scented Soy Sauce Glaze
(Adapted from Pots and Pins)

Yield: glaze for up to 5 salmon filets

Salmon filets
1/4 cup coconut oil
1/3 cup brown sugar
1 Tbsp. regular soy sauce

Preheat oven to 325 and use a paper towel to blot your salmon filets dry. Prepare a cookie sheet with a sheet of parchment paper, sprayed with cooking spray. Arrange your filets on the sheet, and bake for 12 minutes.

While the fish is baking, prepare your glaze: Combine coconut oil, sugar and soy sauce in a microwave safe bowl and stir to combine. Microwave as needed to get everything combined with few or no lumps of coconut oil remaining.

When your 12 minutes are up, remove fish from oven, carefully turn each fillet over with a spatula, divide the glaze between the filets. Bake another 8 minutes, and then broil for 2-3 minutes if desired to crisp up the edges.