• Al Friedman

Recipe Of the week!

Firecracker Baked Salmon

Ingredients:

Firecracker Sauce: 1/4 cup hot sauce

1/2 cup brown sugar

1 tbsp apple cider vinegar

1/4 tsp salt

1/4 tsp red pepper flakes

2 tsp minced garlic

1/2 tsp onion powder Salmon: 1 1/4 lb salmon filet

1/4 tsp salt

1/4 tsp black pepper

2 tbsp chopped parsley, optional

Directions:

Position a rack in the center of the oven and preheat the oven to 375 degrees F. Sauce: In a saucepan over medium-high heat, combine sauce ingredients; bring to a boil, then reduce heat to a simmer. Let simmer for 8 to 10 minutes. Remove from heat and allow the sauce to cool for 3 to 5 minutes; sauce will thicken as it cools. Salmon: While sauce is simmering, lay enough aluminum foil on a baking sheet to cover and seal salmon completely. Place salmon on the foil and season with salt and pepper. When sauce has cooled, use a brush or spoon to apply it to the salmon. Close up the foil so that salmon is covered and sauce will not leak. Bake for 12 to 14 minutes or until the thickest portion of salmon is firm to the touch. Remove salmon, set the oven to broil, and open the foil. Return salmon to oven and broil for 2 to 3 minutes, watching to ensure that salmon does not burn. Remove from oven, top with chopped parsley if desired, and serve immediately.


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