Bourbon-Brown Sugar Salmon with Onion Sauce

Cooking Light
Cereal nuggets create a crunchy topping for meaty salmon. Serve with roasted potatoes and asparagus.
6 servings (serving size: about 4 1/2 ounces salmon and 2 tablespoons sauce)

Ingredients

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1 (2 1/4-pound) salmon fillet
3 cups thinly sliced onion
1/2 cup packed brown sugar
1/2 cup water
1/2 cup bourbon
1 tablespoon low-sodium soy sauce
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
6 tarragon sprigs
4 thyme sprigs
1/3 cup nutlike cereal nuggets (such as Grape-Nuts)
1/4 cup chopped pecans
Cooking spray
3/4 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons honey
1 1/2 teaspoons water

Preparation

Place salmon in a 13 x 9-inch baking dish. Combine onion and the next 8 ingredients (onion through thyme); pour over salmon. Cover and marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 350º.

Place cereal and pecans in a baking pan. Bake at 350º for 7 minutes or until toasted. Place mixture in a food processor; pulse 4 times or until finely chopped.

Remove salmon from marinade; reserve marinade. Arrange the salmon diagonally on a broiler pan coated with cooking spray. Sprinkle with 3/4 teaspoon salt. Combine 2 tablespoons of sugar, honey, and 1 1/2 teaspoons water, stirring with a whisk. Spread honey mixture over salmon; sprinkle with cereal mixture, gently pressing into salmon. Bake at 350º for 20 minutes or until fish flakes easily when tested with a fork.

While salmon bakes, place reserved marinade in a small saucepan. Discard tarragon and thyme. Bring marinade to a boil over medium-high heat; cook until reduced to 3/4 cup (about 10 minutes). Serve sauce with salmon.

Created date

November 2003

Nutritional Information

Calories 437
Caloriesfromfat 30 %
Fat 14.7 g
Satfat 2.9 g
Monofat 6.8 g
Polyfat 3.8 g
Protein 32.2 g
Carbohydrate 39.5 g
Fiber 2.2 g
Cholesterol 72 mg
Iron 3.2 mg
Sodium 793 mg
Calcium 57 mg