Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Whole salmon fillets |
1 cup | Shallots; 1/8\" dice |
1 tablespoon | Vegetable oil |
1 cup | Apple juice concentrate; canned |
2 tablespoons | Balsamic vinegar |
5 teaspoons | Liquid smoke flavoring |
2 teaspoons | Onion powder |
2 tablespoons | Cornstarch |
¾ cup | Water |
TO MAKE GLAZE:
1) Saut shallots in vegetable oil until medium brown.
2) Add apple juice concentrate, balsamic vinegar, liquid smoke, and onion powder. Stir to combine ingredients. 3) Simmer 7 minutes. 4) Combine water and cornstarch, mix well and whisk into simmering liquid. 5) Simmer 5 more minutes, stirring occasionally. 6) Place in appropriate container and allow to cool.
TO MAKE HICKORY GLAZED SALMON: 1) Preheat oven to 450ø F.
2) Oil bottom of roasting pan.
3) Place 6-8 ounce salmon fillets on pan.
4) Liberally brush each piece of salmon with the Hickory Glaze.
5) Roast salmon for 15-20 minutes, depending upon thickness (approximately 10 minutes per inch of thickness.) Note: This entree is served with White Cheddar Mashed Potatoes and Vegetable Medley at Red Lobster Restaurants Suggested Wine: White Zinfandel, Sauvignon Blanc NOTES : Be careful with liquid smoke as it will overpower the sauce. Fresh diced apples goes well with sauce. Add to sauce as it is cooling.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 9, 1998