CL June 16: Kids in the Kitchen
photographer: Jennifer Causey; food stylist: Margaret Dickey; prop stylist: Claire Spollen
Ingredients
Cooking spray
1/2 cup honey
1/4 cup lower-sodium soy sauce
1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced
1 garlic clove, grated
4 (6-ounce) salmon fillets
2 cups cooked brown rice
How to Make It
Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.
Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.
Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.
Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.
Roast fillets at 400° for 5 minutes; remove pan from oven.
Preheat broiler to high.
Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.
CL:AG
