Spicy Sweet Glazed Salmon

Any cook who is worth his or her salt appreciates the opportunity to eat a meal prepared by someone else. And if the food is tasty, it’s an even bigger bonus.

Therese and I had to pleasure of dining on delicious dinner last night with our granddaughter, Naomi, and her boyfriend, Brandon, who are visiting from Cincinnati. Naomi said she wanted to fix us a salmon dinner, and what she came up with exceeded my expectations.

The salmon recipe she used, courtesy of allrecipes.com, was a sweet and spicy creation that went well with the rice medley (wild and brown), steamed broccoli and salad she also served. I shouldn’t have been surprised by the meal, since Naomi’s mother, Jessica, also is a fine cook.

The only difference in Naomi’s preparation of the following recipe is that she cooked the salmon on a Foreman grill instead of broiling it, and she left out the cilantro in the marinade.

Spicy Sweet Glazed Salmon
1½ pounds fresh salmon fillet with skin removed
¼ cup red wine vinegar
¼ cup olive oil
¼ cup soy sauce
¼ cup water
1 tablespoon lemon juice
½ teaspoon red pepper flakes, or to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons chopped fresh cilantro
1/3 cup brown sugar, packed
Salt and ground black pepper to taste
Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
Turn on broiler to low.
Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Yield: Serves 6.
Approximate nutritional analysis per serving: 330 calories, 18.8 grams fat, 77 milligrams cholesterol: 729 milligrams sodium, 14.5 grams carbohydrates, 0.2 grams dietary fiber, 25.1 grams protein.