Like I said in the last blog post, time is money, and mine appears to be at a premium lately. Therefore, I felt it might be a good time to give you a refresher course on how to choose the best seafood .

Jewels cooking up a storm

Time is money – Jewels cooking up a storm

I know I felt like a fish out of water (pun intended) when I first started shopping for seafood, because I grew up a meat and potatoes midwesterner – thousands of miles away from the nearest ocean. I always enjoyed fish and shellfish, but mostly in restaurants. Then I had to start preparing it myself for clients. Click the photos of me, or this link for my guide to seafood shopping, and I hope you will enjoy the recipe below.

Get healthy dinners on the table in minutes most nights of the week

Get healthy dinners on the table in minutes most nights of the week

PCA TIP: When fish is on the menu, I recommend my clients eat that dish on the first or second night, or freeze it right away to maintain optimal freshness. Fish does break down faster than poultry or meat.

Watch the video for more about how the Personal Chef Approach (PCA) works, and join today – we’d so love to have YOU as part of our PCA Community.

Brown Sugar Glazed Salmon

Brown Sugar Glazed Salmon

These simple yet delicious ingredients hold up so well and enhance the flavor of the salmon. Elegant enough for a dinner party, but easy enough for weeknight dining.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Brown Sugar Glazed Salmon

  • 1/3 cup brown sugar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh chives chopped or 1 teaspoon dried
  • nonstick spray
  • 24 ounces salmon filets (4 filets)
  • salt and pepper to taste

Directions

Brown Sugar Glazed Salmon

  1. Place rack 7-8 inches from the heating elements. Preheat the broiler in your oven so it is hot.
  2. Whisk together the brown sugar, mustard and chives; set aside.
  3. Spray a sheet pan with the nonstick spray. Arrange the salmon filets on the pan, and season to taste with salt and pepper. Pour equal amounts of glaze over each filet and broil 4-8 minutes, depending on thickness of fish and how well done you prefer yours – rare or opaque (never cook past when it begins to flake or it will be dry).

Serving Suggestions

Serve with Chive New Potatoes & Green Beans.

Heat To Eat

Vent lid of container and heat in microwave on 50% power for 3-5 minutes; over preheat oven to 350° F. Place salmon on a sheet pan and heat in preheated oven for 5-10 minutes.

Variations

Another similar preparation like this I enjoy is substituting spicy Chinese mustard for the Dijon, omit the chives and mix in a teaspoon of soy sauce with the glaze before applying to the fish. You could also try using tarragon instead of chives in the original glaze.

PS. What’s your favorite seafood dish?

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  • May 31, 2014
    1:58 pm

    I love all sorts of seafood! But, being on a budget, I only get haddock, salmon or on occasion red snapper. These are all pretty hardy and easily cooked. I’m a big fan of the garum masala spice blend and sprinkle that on fish or chicken along with a bit of pepper and into the oven it goes. I tend to cut up sweet potatoes to make sweet potato fries and put them in the oven first and add the fish at the appropriate time so that everything finishes at the same time. But, looking at this recipe, it would make for a nice change and I’ll have to add fish to my shopping list and try this next Thursday or Friday when my groceries are delivered. Can’t wait!

  • June 1, 2014
    5:24 am

    This is really lovely. Love it!