BROWN SPOTS ON SMOKED SALMON RECIPES

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BROWN SUGAR-GLAZED SALMON RECIPE: HOW TO MAKE IT



Brown Sugar-Glazed Salmon Recipe: How to Make It image

Pop these protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. This tangy entree cooks up in minutes making it a perfect meal for busy families and unexpected weekend guests. —Debra Martin, Belleville, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 7

1 salmon fillet (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon rice vinegar

Steps:

  • Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

Nutrition Facts : Calories 225 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 491mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 3 lean meat

VORTEX PLUS – ULTIMATE BEEF JERKY – INSTANT POT RECIPES



Vortex Plus – Ultimate Beef Jerky – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 250 minutes

Cook Time 180 minutes

Number Of Ingredients 8

1 - 1 1/2 lbs beef round or other very lean cut (trimmed of all fat)
1/2 cup Worcestershire sauce
1/2 cup soy sauce (or low sodium soy sauce)
2 tsp onion powder
2 tsp honey
1 tsp pepper
1 tsp liquid smoke
1/2 tsp red pepper flakes

Steps:

  • Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
  • Slice the meat against the grain into 1/8 inch - 1/4 inch strips.
  • Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
  • Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
  • Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
  • Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
  • At 1.5 hours, switch the trays.
  • When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
  • If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.

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