The thing I like about cooking is experimenting with food and flavors. In many ways cooking is a lot like design and decorating. It’s all about marrying flavors and textures with a little bit of technique to create something harmonious and delicious.
The other thing I like about cooking is it’s much, much healthier than eating out or eating prepackaged foods. Don’t get me wrong, I use boxed rice or pastas from time to time, but I try to marry them with fresh veggies and proteins whenever I can. I don't own many cookbooks since you can find just about anything online these days, so I frequently use Google for recipe inspiration. I have found however, that many recipes are really unhealthy, so I try to alter them to be my own healthier versions.
Tonight we had Sweet and Tangy Glazed Salmon with roasted red potatoes and steamed mixed veggies. I found the salmon glaze recipe below on allrecipes.com.
All Recipes Ingredients
- 6 tablespoons butter
- 1 1/2 cups brown sugar
- 4 1/2 tablespoons lemon juice
- 2 1/4 teaspoons dried dill weed
- 3/4 teaspoon ground cayenne pepper
- 1 pound salmon fillets, with skin
- lemon pepper to taste
This glaze is actually really bad for you. It calls for 6 TBLS of butter and 1 ½ cups of brown sugar! That’s A LOT of fat and sugar to put on a piece of fish.
I tweaked the recipe and made it much healthier and still very delicious.
See below for details and instructions. (For best timing, prepare potatoes first and get them in the oven so that they are finished just in time for the salmon and veggies to be done.)
Salmon Glaze Ingredients
- 1 1/2 tablespoons butter
- 3 tablespoons brown sugar
- 4 tablespoons lemon juice
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground cayenne pepper
- 2 tablespoons lite soy sauce
- ½ teaspoon sea salt
Glazed Salmon Directions
- Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Add lite soy sauce and salt. Reduce heat and simmer until ready to brush onto the salmon.
- Preheat a grill pan on stove med-high heat and coat with olive oil non-stick spray.
- Trim, de-bone and prepare salmon. Lightly season salmon with sea salt, pepper and onion powder and place directly on the grill, flesh side down. Lightly brush skin and sides of salmon with glaze while flesh side browns about 4 minutes. Flip salmon onto skin side and brush frequently with the glaze. Cook the salmon 10 minutes more, or until cooked through.
Roasted Red Potatoes
- Preheat oven to 450 degrees.
- Chop 4 large red potatoes into small triangles and place in non-stick baking dish.
- Drizzle with 1/4-1/3 cup extra virgin olive oil and lightly sprinkle with sea salt, black pepper, garlic powder, onion powder, paprika and oregano. Stir until all potatoes are well coated.
- Put potatoes in the oven for 25-30 minutes until brown and crispy on one side. (for best crisp do not stir potatoes once in the oven)
Steamed Mixed Veggies
- Boil water in steamer pot.
- Steam 1 cup frozen edamame in shells.
- Slice 1 large or 2 small zucchinis about a 1/4 inch thick. Chop 1 cup broccoli.
- Remove edamame from steamer and add zucchini and broccoli to steamer pot.
- Remove edamame beans from shells and add back into steamer with other veggies.
- Steam until all are bright green and still have a slight crunch.
- If desired, sprinkle with a tiny bit of sea salt for flavor.
Dinner turned out really tasty and not heavy at all. The salmon was sweet and smoky with a little heat from the cayenne and the oregano in the potatoes paired really nicely with the dill in the salmon glaze.
I hope you will try my version of Sweet and Tangy Glazed Salmon and let me know what you think.