Dec 20, 2008

Schofield Salmon

This recipe comes from a friend.

I think my dad does this recipe the best, but I was able to pull it off once of the two times I've used it. And yes, this recipe calls for a LOT of salmon (that's how we Schofields roll), so if you're just making it for yourself feel free to cut the recipe in half (it'll still take at least half an hour to cook even if you do). You know the salmon's done when you stick a fork in it and it's firm all the way through.

-B. Schofield

1 tbsp butter or margarine

1 tbsp ea. Honey and brown sugar

2 tbsp soy sauce

3 tbsp Dijon mustard

1 tbsp olive oil

1 tsp. minced garlic or ginger

1 salmon filet w/ skin 3.5-4.5 lbs.

Optional: lime slices

Directions: In a 6 to 8 in. frying pan, over medium heat, stir butter w/ honey and sugar until butter melts. Remove from heat. Add soy sauce, mustard, oil, and garlic. Cool slightly.

Rinse fish and pat dry. Arrange a double layer foil tent, put salmon in, baste with sauce, and pinch foil around it. Place in roasting pan with high walls. Bake at 400 for 30-40 min. Apply lime slices to make it look pretty.

This stuff is absolutely DELICIOUS if you can do it right. For sides you can do mashed potatoes and grill some asparagus.

Note from Pocketmouse: Picture will be provided when I decide to finally try out salmon/non-white fish.


LV said...

NICE!!! I can't wait to try this.

S.Monkey said...

And when you do, send me a picture!!!!