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.
3 tablespoons sorghum
1 tablespoon hot water
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest (about 2 lemons)
4 (6-ounce) salmon fillets
3 tablespoons fresh lemon juice (about 2 lemons)
1/2 teaspoon salt
How to Make It
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.
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
Cooking Light Mad Delicious
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