This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Bad news travels at the speed of light; good news travels like molasses." -Tracy Morgan
Molasses is the second (or in some cases the third) boiling most often of sugar cane but sometimes beets. The first boiling results in a syrup with the highest sugar content – cane syrup in the instance of cane. Boiling beets results in crystalized sugar and the final boiling results in molasses.
The result is a thick, dark syrup that has a slight bitterness. It has long been purported to offer health benefits, but that is pretty silly. It is, however, pretty tasty and a great addition to sauces and especially in baking.
Black treacle is the name that the British give to molasses and the venerable Lyle's brand is the gold standard. My brother gave me a tin of it for Christmas and it is a lovely addition to almost any glaze or marinade.
Balanced recipes are a combination of flavors: sweet, salty, savory, bitter, and sour. Hitting at least three notes in a recipe is the key to balancing your recipe and this one strikes all of them - sweet and a bit bitter from the molasses, savory from the salmon and paprika, a bit of sour from the vinegar and just a touch of salt. This glaze will work with almost any fish or meat.
Servings = 2 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 Tbsp||molasses or black treacle|
|1/8 tsp||cayenne pepper|
|1/2 tsp||white wine vinegar|
|1/2 tsp||smoked paprika|
|1 Tbsp||olive oil|
|2 4 ounce||salmon filets (skinless)|
Whisk together the molasses, cayenne pepper, salt, vinegar and paprika.
Place a large skillet in the oven and preheat to 400°F.
When the pan is hot add the olive oil to the pan and then the salmon filets.
Spoon the molasses glaze over the fish and roast for about 13 to 15 minutes.
Serving size = 4 ounces fish with sauce
Servings = 2
Amount Per Serving
|Calories 273||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||25%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||10%|
|Vitamin A 79%||Vitamin C 10%|
|Calcium 3%||Iron 16%|
|Vitamin K 11 mcg||Potassium 886 mg|
|Magnesium 71 mg|