Rating: 4 stars
15 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 8

Slow roasting the cured fish gives the salmon a velvety, silken texture.

David Bonom
Recipe by Cooking Light December 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: about 5 ounces salmon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.

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  • Preheat oven to 175°.

  • Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.

  • Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

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.

Nutrition Facts

333 calories; fat 19.5g; saturated fat 3.7g; mono fat 6.7g; poly fat 7.2g; protein 33.9g; carbohydrates 3.6g; fiber 0g; cholesterol 100mg; iron 0.6mg; sodium 402mg; calcium 22mg.
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