Friday, March 9, 2012

Lenten Fish on Friday: Molasses Grilled Salmon

I have found an absolutely delicious recipe for glazing a grilled Salmon.  And, it needs little adaptation to make it allergy safe!    It is the Glazed Salmon at  While the recipe needs no changing for safety, I did alter some things based on what I was doing for dinner tonight.

It is important to begin with a good salmon.  There are nice frozen options year round.  Find one that is wild and which has no added coloring.  Then,  glaze the salmon filets with molasses, garlic, and lemon zest during cooking.  I switched the olive oil for rice oil and reduced the amount to 1/3 cup.  For those may not be quite ready for the grilling season yet, you may cook the salmon at 500 degrees or under the broiler until flaky, removing it frequently for basting.

This recipe was quick, simple and Yu-u-mmy!  Perfect for a Lenten Fish on Friday!

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