Fresh parsley, gingerroot and orange zest give this BBQ-glazed salmon its fabulous California-style appeal.
What You Need
Original recipe yields 4 servings
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 Tbsp. brown sugar
2 tsp. chopped fresh parsley
1/2 tsp. orange zest
1/2 tsp. grated gingerroot
1/8 tsp. ground cinnamon
4 skinless salmon fillet s (1 lb.)
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Let's Make It
Bring all ingredients except fish to boil in saucepan on medium heat, stirring constantly; simmer on low heat 2 min., stirring frequently. Remove from heat. Reserve half the barbecue sauce mixture for later use.
Place fish on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 3 to 4 min. on each side or until fish flakes easily with fork, brushing with remaining barbecue sauce mixture after turning the fish.
Transfer fish, sauce side down, to platter; top with reserved barbecue sauce mixture.
Substitute 1/4 tsp. ground ginger for the grated gingerroot.
The barbecue sauce mixture can be prepared ahead of time. Store in refrigerator up to 3 days before reheating and using as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.