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Old 02-22-2009, 05:21 PM
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FryBoy FryBoy is offline
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Default Indian Glazed Salmon (or BBQ or Hoisin Glazed)

This is another wonderful way to prepare salmon fillets. It's a favorite with my grandkids.

And, BTW, you can use this same method with a variety of coatings for the salmon. Instead of the Indian spices, I sometimes just bottled BBQ sauce or Hoisin or bottled spicy sauces from TJs, but always the onions.

INDIAN GLAZED SALMON

1 Tablespoons Brown Sugar, Firmly Packed
1 Teaspoon Ground Coriander
Teaspoon Ground Fennel Seeds (crush in mortar)
Teaspoon Cayenne
Teaspoon Ground Cardamon
Teaspoon Ground Cumin
Teaspoon Salt
⅛ Teaspoon Ground Pepper
⅛ Teaspoon Ground Cloves
⅛ Teaspoon Ground Cinnamon
Tablespoon Lemon Juice
1 Tablespoon Melted Butter
2 Boneless Salmon Fillets, with Skin (1-inch thick, 6 ounces each)
1 Sweet Onion (about pound)
1 Tablespoon Finely Chopped Fresh Cilantro
Lemon Wedges

1. Adjust oven rack so that it is about 7 inches from broiler, and then preheat oven to 400 degrees.

2. Line a 9 X 12 baking dish with aluminum foil.

3. Measure all the spices and mix together in a small bowl or measuring cup. Add the lemon juice and melted butter, and mix to form a paste.

4. Cut off ends of onion, peel it, and cut in half lengthwise ( from end to end). Stand each half on end and cut into -inch-wide pie-shaped wedges. Break apart pieces and put in foil-lined baking dish.

5. Rinse salmon pieces and pat dry. Put in foil-lined baking dish on top of onions, leaving most of the onion pieces around the salmon; leave about 1 inch between the salmon fillets.

6. Use a spoon or pastry brush to coat top and sides of salmon with the spice mixture (use all of it); put a little on the onions as well.

7. Bake salmon for 15 minutes at 400 degrees, then turn on broiler.

8. Broil for about 4 to 6 minutes, until top of salmon is well browned.

9. Use spatula to remove salmon and onions from pan (leave salmon skin in pan if it comes off) and put on serving plate.

10. Sprinkle with chopped cilantro and put lemon wedges on plates.

Serve with rice (preferably Indian basmati rice) and a veggie.
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