Glazed Salmon with Orange Curried Rice

Glazed Salmon from Thehealthycookingblog.com.

Ingredients 

1/4 cup honey

2 tablespoons low-sodium soy sauce

2 tablespoons lime juice

1 tablespoon Dijon mustard

4 (6-ounce) salmon fillets

Directions

In a small bowl, whisk together honey, soy sauce, lime juice, and mustard. Marinate salmon in the refrigerator in sauce several hours or until ready to cook. In a nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through. Transfer salmon to platter. Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil. Return salmon to pan, heat, and serve.

Makes 4 servings

Calories 273, Calories from fat (%) 20, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 885, Sodium (mg) 400, Carbohydrate (g) 19, Dietary Fiber (g) 0 Sugars (g) 2, Protein (g) 35, Diabetic Exchanges: 5 very lean meat, 1 other carbohydrate

I tried this recipe yesterday. When I try a new recipe I like to follow it as closely as possible, but I did do one thing differently. I doubled the marinade because I had more salmon. The recipe says 4--6oz fillets. I had 8--4oz fillets. These are my other ingredients.

I poured the marinade over the salmon around 11am.

 

I started cooking the salmon around 5pm. So, it marinated for about 6 hrs. in the fridge. This is after the salmon fillets were cooked, removed to a platter and the remaining marinade was brought to a boil. Then, I returned the salmon fillets to the pan to heat them through again in the sauce.

Dinner's ready! (I'll have to work on my presentation skills.) Everyone liked this salmon recipe. It was easy to make and the slightly sweet marinade makes a really good sauce after it's cooked. I had a little extra sauce since I doubled it and it was good drizzled over the next recipe, Orange Curried Rice.

Orange Curried Rice

1/2 cup chopped onions

1/4 cup butter
2 teaspoons curry powder
1 cup uncooked rice
1 cup orange juice
1 cup chicken broth
1 teaspoon salt
1 bay leaf

Stir in the curry powder and rice; cook and stir two minutes. Add remaining ingredients and stir with a fork. Bring to a boil, lower the heat, cover and simmer 20 minutes. Remove bay leaf before serving.  Serves 6.  I found this recipe on recipegoldmine.com.

 Here are my ingredients. I used parboiled long grain rice because that's what I already had.
The rice is just coming up to a boil on the stove.

The Results...  

I thought this was a yummy way to cook rice and that it went well with the salmon. But, it was not well received at my house. I can't even remember the last time I cooked with curry. I didn't even have any in my cupboard and so I bought some just to try this recipe. I like curry. My mom use to make curried shrimp when I was kid and I loved it. Since curry is a new spice to my family they thought it tasted weird and didn't enjoy this rice. If you don't like curry then don't bother. Makes sense, right? You must like curry to like Orange Curried rice.