Photo: Oxmoor House
Hands-on Time
16 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 fillet)

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.

How to Make It

Step 1

Preheat the oven to 450°.

Step 2

Combine the sorghum, 1 tablespoon of hot water, the mustard, the black pepper, and the lemon zest in a small bowl.

Step 3

Brush the top sides of the salmon fillets evenly with the sorghum mixture.

Step 4

Spray a baking pan evenly with cooking spray.

Step 5

Lay the salmon fillets evenly spaced on the baking pan.

Step 6

Roast for 9 minutes, basting halfway through with lemon juice, until the internal temperature reaches 110°. Remove the fillets from the oven.

Step 7

Preheat the broiler. Broil the fillets for 1 minute.

Step 8

Sprinkle the fillets evenly with salt.

Step 9

Serve hot.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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