- The Washington Times - Monday, December 1, 2003

Thanks to the fish’s marvelous flavor and reported health benefits, more people than ever are eating fresh or frozen salmon.

Americans are eating about four times more salmon than they were a decade ago, according to statistics from the University of Alaska Anchorage.

If you’re used to making the same salmon dish once or twice a year, it’s time to vary the recipe. Start with a simple glaze. This has two functions: It keeps salmon moist while it bakes, and it flavors the fish. What’s more, you can come up with a number of glazes that don’t even require a recipe.

Open a bottle of sweet-hot mustard, chili sauce with garlic, hoisin sauce or barbecue sauce. For a recipe for baked salmon, brush the sauce over the fish just before you put it in the oven.

For broiling, cook the fish halfway through, about three to four minutes, then glaze and finish broiling. Otherwise, any sauce with a high sugar content will burn when broiled.

Serve glazed fish with lemon wedges as a simple and delicious entree. To add another layer of flavor, combine a light mayonnaise, seasonings and lemon juice and serve the mixture on the side. That will get you through a few more salmon days.

Chili-coated salmon

2 5-ounce salmon fillets, bones removed

Salt, pepper

2 teaspoons chili sauce with garlic (see note)

Chili-flavored mayonnaise (recipe follows)

Lemon wedges

Place salmon fillets on greased rack of broiler pan. Season to taste with salt and pepper. Brush each fillet with 1 teaspoon chili sauce. Broil 4 inches from heat for 6 to 7 minutes or until salmon is cooked through to the center. Or place salmon in a 450-degree oven and bake for 8 to 10 minutes or until salmon is cooked through to the center.

Prepare chili-flavored mayonnaise while salmon is broiling. To serve, place salmon on each of two plates. Top with a lemon wedge, and pass chili-flavored mayonnaise on the side. Serves 2.

Note: Look for chili sauce with garlic in the Asian section of the supermarket. Don’t substitute a Texas or Mexican sauce, which would be too hot.

Chili-flavored mayonnaise

cup light mayonnaise

1 teaspoons lemon juice

2 teaspoons small capers

1 teaspoon chili sauce with garlic

Combine mayonnaise, lemon juice, capers and chili sauce in a bowl. Stir well.

Lemon-scented brussels sprouts

8 small to medium brussels sprouts

Salt, pepper

2 teaspoons olive oil

teaspoon minced fresh thyme

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

Trim brussels sprouts, and make a deep slash in the stem end of each sprout. Place sprouts in steamer basket over steaming water. Cover and steam for 10 minutes or until tender. Remove to a serving bowl. Toss with salt and pepper to taste, olive oil, thyme, lemon zest and juice. Makes 2 servings.

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