Brown Sugar-Baked Salmon With Two-Grain Pilaf

Recipe Ingredients

		For Fish
1 3/4 lbs	794g / 28oz	Salmon fillet
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
3 tablespoons	45ml	Low-sodium soy sauce
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Dry white wine or water
		For Pilaf
1 teaspoon	5ml	Canola oil
1/2 cup	31g / 1.1oz	Diced onion
1 cup	237ml	Sliced fresh mushrooms
1/2 cup	80g / 2.8oz	Long-grain white rice
1/2 cup	118ml	Bulgur - (available in ethnic markets,
		Health-food stores and some supermarkets)
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1		Fat-free low sodium chicken broth - (15 oz)
1/4 cup	59ml	Water
1 teaspoon	5ml	Oriental sesame oil

Recipe Instructions

To prepare fish: Cut salmon into six even portions, if desired. Place in a glass or ceramic baking dish.

In a separate container, mix brown sugar, soy sauce, lemon juice and wine. Stir until brown sugar dissolves; pour over salmon. Cover and refrigerate. Allow to marinate for at least 30 minutes or up to six hours.

When ready to cook, preheat oven to 400 degrees. Bake salmon with marinade, basting frequently. If you have cut salmon into pieces, bake for 12 to 15 minutes. If fillet is whole, bake for 20 to 25 minutes. Salmon is done when it is firm to the touch. Remove from heat; discard marinade.

While salmon is cooking, prepare pilaf: Heat canola oil in a small saucepan. Add onion and mushrooms; 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 let stand for 5 minutes for pilaf to absorb all liquid. Serve pilaf with salmon.

Yields 6 servings.

Source:
St. Louis Post-Dispatch - 10-26-1998 - By Charlotte Balcomb Lane

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