The 10-minute rule of thumb for cooking fish says that you should measure the fish at its thickest point and cook it for 10 minutes per inch. Bake until the fish flakes with a fork and the vegetables are tender, between 15 and 20 minutes for a one pound fillet. Brush the salmon with 2 teaspoons of the dressing and drizzle the remaining vinaigrette over the vegetables, mixing them with your hands to make sure that the vegetables are well coated. The dressing can be made ahead of time and refrigerated until needed. In a small bowl combine the dressing ingredients. Arrange the sliced peppers, stalks of long-stem broccoli, and onion around the salmon.
#MAPLE GLAZED SALMON RECIPE CANADIAN LIVING SKIN#
Place a salmon fillet, skin side down on the baking sheet. and line a baking sheet with parchment paper. You can adjust the size of the salmon fillet according to your own needs. The recipe calls for one salmon fillet weighing about one pound.
So skip that expensive facial and have salmon for supper.Īssemble you ingredients. Melda Isaac, a board-certified dermatologist in Washington, D.C., “Omega-3 fatty acid is going to retain moisture in your skin,” which helps with maintaining the skin’s elasticity and keeps skin looking supple. Cooking fillets with the skin on can also keep nutrients and oils inside the salmon itself that might otherwise be lost in the preparation process. There’s strong evidence that these fatty acids can reduce triglyceride levels and decrease your chances of heart disease, according to the Mayo Clinic. The skin of a salmon contains the highest concentration of omega-3 fatty acids in the fish. If you usually ask your fishmonger to remove the skin, maybe it’s time to rethink that request. When preparing this salmon dish, the instructions are to cook the salmon with the skin on. This recipe for baked salmon is from Canadian Living magazine, published in October 2020. I quickly put together a meal that was a treat for the eye and palette. I knew that this recipe for salmon, roasted with purple onion, colored peppers of every hue and long-stem broccoli florets, enlivened with a citrus-flavored, toasty chili vinaigrette, would fit the bill. When a dear friend explained that she only eats protein and vegetables for health reasons, I paused, but only for a second. Abiding by the dietary restrictions of our guests is all part of being a good host.
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