Saturday, September 19, 2015

Salmon with Mango Glaze



I have been hunting for eons for a great-tasting way to Fix this Family of mine salmon, and now I have one.  That also includes me.  I know we can get ourselves to eat anything if it suits our tastebuds just so, so this became a personal challenge to me.

I was given this recipe by a Friend.  There seems to be many versions online as well, including one with star anise, which I might try somewhere down the line.  I just kept basting this salmon about every 5 minutes with the glaze mixture reserving just enough to hit it once it was done and before serving.  This is delicious.  My husband is not a Fish Fan at all.  In Fact he groaned about dinner when he learned it was going to be salmon, but he loved this and said, "I could eat this all day long." So, take that to the bank as an endorsement!

6 oz of salmon is 7 points, and the only ingredient in the glaze to have points is the mango nectar at 3 points per 5-oz serving.  I would say this *may* add a single point to each 6-oz portion of salmon at the most, so I'm assigning this dish 8 points per serving.

Tip:  Save the remaining mango nectar into ice-cube trays for the next go-around with this recipe.  Each cube is one ounce, so fill up 5 cubes, Freeze and bag 'em up for later!

GLAZE INGREDIENTS:

2 Tbs soy sauce
1 tsp minced ginger
1 cinnamon stick
1 tsp. rice vinegar
5 oz. mango nectar (3 points)
2 6-oz salmon fillets about 1" thick or just one big piece like mine to divvy up later


INSTRUCTIONS:

Mix first 5 ingredients together in a small saucepan and bring to a boil.  Reduce heat and simmer uncovered for about 15-20 minutes until mixture reduces by about half.  Strain the mixture through a sieve so that all you have left is the liquid ingredients.

Line your broiler pan with tinfoil and spray with cooking spray.  Broil the salmon about 5 to 6 inches away from the heat.  Pull out and baste with the glaze about every 5 minutes if very thick piece like mine was or about every 3 minutes if thinner. The salmon is done when it Flakes easily with a Fork. Once done, apply one more basting of glaze and serve.

POINTS: 8 points (with glaze)


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