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BROWSE

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WILD SALMON WITH SHERRY GLAZE

Serves : 6
INGREDIENTS
  • 1 cup Paul Masson dry sherry wine
  • 4 tablespoons Hain Organic brown sugar
  • 2 tablespoons Kikkoman Lite soy sauce
  • 2 teaspoons fresh ginger root minced
  • 1 pinch cardamom
  • 1 cinnamon stick
  • 2 teaspoons Regina white wine vinegar
  • 6 4 ounce salmon filets
  • cooking spray
DIRECTIONS

Preheat broiler.

In a small saucepan, bring sherry to a boil for 1 minute. Stir in the sugar, soy sauce, ginger, cardamom, cinnamon stick, and vinegar. Reduce by half, stirring occasionally. Simmer over low heat for 4 minutes.

Spray a glass baking dish with cooking spray. Arrange salmon filets at least an inch apart. Spoon most of the sauce over the fish, but reserve a little bit for after cooking. Broil 8 to 10 minutes, until fish flakes. Remove fish promptly so the sauce doesnt brown too much, and spoon a little remaining glaze over the fillets before serving.