Roasted Salmon and Steamed Asparagus (Salmao Assado com Aspargo no Vapor)

Recipe by Everyday with Rachel Ray, Photos by Priscillakittycat

Recipe by Everyday with Rachel Ray, Photos by Priscillakittycat

salmon 2

This a a re-blog because the Salmon recipe (taken from Everyday with Rachel Ray) is worth it.  You can view the same recipe that I previously posted under the October 2013 link.  This time I adapted the recipe by adding a little more brown sugar and rosemary than the amounts specified.  I also covered the baking sheets with aluminum foil to keep the baking sheets clean…and used the broil setting (500 F) for just a few minutes before removing the salmon from the oven.  Doing this makes the salmon slightly crispy on top.

Ingredients

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 tablespoons EVOO, plus more for brushing

Position a rack in the center of the oven; preheat to 425 degrees . In a medium bowl, stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped rosemary; season with salt and pepper. Whisk in 9 tbsp. EVOO.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary sprig under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 10 minutes.

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Postei esta mesma receita em outubro de 2013 e estou re-postando porque vale a pena.  Desta vez eu acrescentei mais açucar mascavo e alecrim do que a receita pede.  Tambem cubri a forma com papel aluminio e aumentar a temperatura do forno para 500 F para deixar o salmon ficar um pouco crocante.

Ingredientes

1/4 copo vinagre de vinho tinto
1/4 copo vinagre balsamico
2 colheres de sopa acucar mascavo
1 colher de sopa molho ingles (Worcestershire)
1 colher de sopa molho shoyo
1 colher e meia (cha) de mostarda com sementes
1 colher e meia (cha) alecrim picado
sal grosso e pimenta do reino a gosto
9 colheres de sopa azeite de oliva extra virgen

Posicione a prateleira do forno no meio e aqueça o forno 220 graus (425 F).  Numa tigela misture os dois vinagres, o açucar mascavo, molho ingles, shoyu, mostarda e o alecrim picado.  Tempere com sal e pimenta.  Acrescente o azeite e bata com um batedor.

Forre uma forma rasa com papel aluminio e unte a forma com azeite.  Ponha os filets do salmon na forma com o lado da pele virada para baixo e coloque uma espiga de alecrim debaixo de cada filet.  Pincele azeite extra virgen sobre os filets e depois de misturar o molho com o batedor, coloque colheradas do molho sobre o salmon.  Leve ao forno pre-aquecido ate ficar cozido.  Aumente o forno para 260 graus (500 F) e cozinhe o salmon ate ele ficar corado e um pouco crocante.

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