Mahogany Glazed Salmon Recipes

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

MAHOGANY RIBS

Steps:

• Remove the membrane from the ribs. Set aside.
• Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
• Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
• Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

MAHOGANY GLAZED CHICKEN

Steps:

• In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• Set aside.
• In a small bowl combine cinnamon, ginger, pepper and salt.
• rub spices on both sides of chicken breasts.
• In a large skillet heat 1/2 T. oil over medium high head.
• Add chicken.
• Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• Transfer to a plate and set aside.
• Add remaining 1/2 T. oil to the skillet.
• Add bell pepper, scallions and garlic.
• Saute for 30 seconds.
• Increase heat to high.
• Add reserved rice wine-tea mixture.
• Bring to a boil, scraping up browned bits.
• Cook until liquid is reduced by half.
• Reduce heat to low and return chicken and it's juice to skillet.
• Simmer gently until heated thru, about 1 minute.
• Slice chicken into thin diagonal slices and fan onto plates.
• Spoon sauce and vegetables over chicken.