Melissa Jaeger, Hy-Vee registered dietitian, shared this recipe for Sticky Citrus Salmon with WCCO Mid-Morning viewers.
Sticky Citrus Salmon with Lemon Salsa
Hy-Vee nonstick cooking spray
4 Meyer lemons, divided
2 tbsp contemporary Meyer lemon juice
½ shallot, thinly sliced
1/3 cup Gustare Vita olive oil
2 tbsp finely chopped contemporary parsley
1 tbsp finely chopped contemporary mint, plus further for garnish
1 tbsp finely chopped contemporary rosemary
½ tsp Hy-Vee black pepper
¼ tsp kosher salt
½ cup Culinary Excursions lemongrass tamarind sauce
¼ cup packed Hy-Vee darkish brown sugar
6 cloves garlic, minced
4 (4-oz.) Hy-Vee Seafood contemporary skinless Atlantic salmon filets, ¾-in. thick
1. Place oven rack 6 inches from warmth. Preheat broiler to excessive. Line a big rimmed baking pan with foil. Frivolously spray foil with nonstick spray; put aside.
2. For salsa, peel 2 lemons. Reduce peel from 1 lemon into skinny strips for garnish; put aside. Finely chop remaining lemon peel. Reduce segments from each peeled lemons right into a medium bowl. Stir in chopped lemon peel, lemon juice, shallot, olive oil, parsley, 1 tablespoon mint, rosemary, pepper and salt; put aside.
3. For glaze, mix tamarind sauce, brown sugar and garlic in a small saucepan. Cook dinner over medium warmth simply till it begins to boil; take away from warmth.
4. Pat salmon dry with paper towels. Place in ready baking pan, tucking beneath skinny edges of salmon if crucial. Brush with glaze.
5. Broil salmon for 7 to eight minutes or till salmon flakes simply with a fork (145°F) and sauce on salmon begins to caramelize.
6. To serve, slice remaining 2 lemons and organize on serving platter. Place salmon on lemon slices and high with lemon salsa. Garnish with reserved lemon peel strips and extra contemporary mint, if desired.