A Good Dinner

I picked up some Salmon today. I don't remember where I got these two recipes. I'm pretty sure as always, they are from Taste of Home. I have made the sauce with the rice vinegar but I didn't have any rice vinegar today so we omitted it and didn't miss it. I have a favorite rice pilaf recipe I put in the family cookbook. I have since come across this Mushroom Bake and it is a hard pick which recipe I prefer. (This Salmon recipe is in the H family cookbook.)

ASIAN GLAZED SALMON

1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1 lb. fresh or frozen salmon fillet, 1 inch thick
3 tablespoons rice vinegar

For glaze, in a small bowl, combine brown sugar, soy sauce, and mustard. Set aside 2 tablespoons brown sugar mixture for sauce.

Thaw salmon, if frozen. Remove skin from salmon, if present. Rinse salmon: pat dry. If necessary, cut salmon into four serving-size pieces. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling time and brushing with glaze during the last 2 to 3 minutes of broiling time.

For sauce, stir together rice vinegar and reserved brown sugar mixture until sugar is dissolved. Serve with salmon. Makes 4 main dish servings.


Mushroom Oven Bake

1 cup uncooked long grain rice
¼ cup butter
½ cup finely chopped celery
½ cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

In a skillet, sauté the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until celery is tender.

Transfer to greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.