This old recipe is from Michigan, our neighbor to the north when I was growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt (I suggest reducing that to 1 1/2 tsp)
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Per ounce: 110 calories, 2 g carbs, 11 g protein These numbers are with the brown sugar. You may substitute 1 Tbsp Splenda Brown Sugar Blend if you feel that you should.
2 tbsp brown sugar
2 tsp salt (I suggest reducing that to 1 1/2 tsp)
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Per ounce: 110 calories, 2 g carbs, 11 g protein These numbers are with the brown sugar. You may substitute 1 Tbsp Splenda Brown Sugar Blend if you feel that you should.
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