Monday, March 19, 2007

Maple-Glazed Salmon with Nutmeg Zucchini

Last week, MSC-certified, Alaskan wild-caught sockeye salmon was on sale at Whole Foods. Naturally, we didn't want to do anything too much to it, since Alaskan sockeye tends to have delicious, rich flavor. Jenny found this great recipe for a maple glaze, so when I got home from work, we fired up the broiler and got started on this extremely simple dish. The glaze is nothing more than maple syrup, hoisin sauce, and mustard. We coated the salmon before putting it under the broiler, basted it again about halfway through, and I drizzled just a little bit of glaze right when we took it out of the oven.

For the side dish, we made nutmeg zucchini. Again, a very simple dish. This is grated zucchini lightly sautéed in a little bit of butter with salt, pepper, and a dash of nutmeg.

Both recipes came from a recent cookbook acquisition, Cooking Light Superfast Suppers, which is filled with delicious, low-fat recipes for weeknights. As busy as we've been lately, it's been a big help.

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