Cereal nuggets create a crunchy topping for meaty salmon. Serve with roasted potatoes and asparagus.
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
3/4 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons honey
1 1/2 teaspoons water
How to Make It
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.
AWESOME recipe! My family LOVED. I had prepared the kitchen for cooking that morning before leaving, was running late that night and my fella went to town and made the whole thing (and he prefers simple no-fuss). We loved it! Excellant tastes. Our 3 year old wanted seconds!
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