Sorghum is essentially a grass, raised primarily as a feed grain in the heartland of the U.S. In the southeastern U.S., though, if you say sorghum, someone might exclaim "biscuit!" Sorghum syrup, made from a variety known as sweet sorghum, has a light, molasses-y, toasty, minerally flavor that takes well to savory-sweet applications. This simply glazed salmon was a hit with the Cooking Light test kitchen team in recipe trials.
Serves 4 (serving size: 1 fillet)
Preheat the oven to 450°.
Combine the sorghum, 1 tablespoon of hot water, the mustard, the black pepper, and the lemon zest in a small bowl.
Brush the top sides of the salmon fillets evenly with the sorghum mixture.
Spray a baking pan evenly with cooking spray.
Lay the salmon fillets evenly spaced on the baking pan.
Roast for 9 minutes, basting halfway through with lemon juice, until the internal temperature reaches 110°. Remove the fillets from the oven.
Preheat the broiler. Broil the fillets for 1 minute.
Sprinkle the fillets evenly with salt.