Healthy, tasty and filling describes the dinner we just had. The salmon was flaky, sweet, and had a very small kick. The sweet potato was sweet and reminded of why I fell in love with them as a kid. Also do not forget to toast the pecans they are worth it! The broccoli balanced the dish out.
* do not forget to steam the broccoli. This dish goes so fast it is easy to forget things!
Sweet-Spicy glazed salmon
3 T dark brown sugar
4 t Chinese-style hot mustard
1 T low sodium soy sauce
1 t rice vinegar
4 (6 ounce) salmon fillets about 1 inch thick
1. Pre heat oven to 425
2. Combine 1st 4 ingredients in a saucepan and bring to a boil. Remove from heat.
3. Place fillets on a foil lined jelly roll pan coated with cooking spray. Sprinkle fillets evenly with salt and pepper. Bake at 425 for 12 minutes. Remove from oven.
4. Preheat broiler.
5 Brush sugar mixture evenly over fillets; broil 3 in from heat 3 minutes or until fish flakes easily when tested with a fork. Yield 4 servings.
Baked Sweet potatoes with sugar pecan butter
pierce 4 (8 ounce) sweet potatoes with a fork. Microwave at high 12 minutes or until done. Combine 2 T softened butter, 2 T brown sugar, adn 1 1/2 T finely chopped toasted pecans. Top each potato with about 1 T butter mixture.