Categories: Fish- Seafood
Ingredients
- 1 3/4 lbs. salmon filet
- Marinade
- 1/2 cup brown sugar
- 3 Tbsp. low-sodium soy sauce
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. dry white wine or water
- Pilaf
- 1 tsp. canola oil
- 1/2 cup diced onion
- 1 cup fresh sliced mushrooms
- 1/2 cup long grain white rice
- 1/2 cup bulgur
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. nutmeg
- 1 (15 oz.) can fat-free, low sodium chicken broth
- 1/4 cup water
- 1 tsp. Oriental sesame oil
Directions
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Cut fish into six even servings, if desired. Place filet or pieces in a glad or ceramic baking dish.
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In a separate container, mix brown sugar, soy sauce, lemon juice, and wine or water. Stir until brown sugar dissolves, and pour over fish. Allow to marinate for at least 30 minutes or up to six hours.
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When ready to cook, heat oven to 400 degrees. Bake fish with marinade, basting frequently. If fish is cut into pieces, bake for 12 to 15 minutes. If fish is whole. bake it for 20 to 25 minutes, or until firm to touch. Remove from heat and discard marinade.
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While fish is cooking, heat canola oil in a small saucepan. Add onion and mushrooms and saute over medium-low heat for 5 minutes, or until onions are light brown. Stir in rice, bulgur, salt, pepper, nutmeg, chicken broth, water and sesame oil. Bring to a boil, cover, then reduce heat to low. Cook for 12 minutes, then turn off heat. keep covered, and allow to stand for 5 minutes for pilaf to absorb all liquid. Serve pilaf with fish.