Sorghum-Roasted Salmon

4
Servings
12m
Prep Time
12m
Cook Time
24m
Ready In


"If you can't find sorghum, you can substitute molasses. Molasses does have a stronger taste though. Sorghum is found in the south and southeastern US, and most people associated it with serving on biscuits at breakfast. Made from a grass, it is in between a honey and molasses. Use the salt to finish. It sticks to the glaze."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (68 g)
  • Calories 91.3
  • Total Fat - 1.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 20.4 mg
  • Sodium - 338.3 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 12.3 g
  • Protein - 6.3 g
  • Calcium - 30.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 8 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 450°.

Step 2

Combine the sorghum, hot water, mustard, black pepper and lemon zest in a small bowl.

Step 3

Brush the top and sides of the salmon evenly with the sorghum mixture.

Step 4

Spray a baking pan evenly with cooking spray.

Step 5

Lay the salmon fillets evenly on the baking pan.

Step 6

Roast for 9 minutes, basting halfway through with the lemon juice, until the internal temperature reaches 110°. Remove the fillets from the oven.

Step 7

Preheat the broiler. Broil the fillets for 1 minute.

Step 8

Sprinkle the fillets evenly with salt.

Step 9

Serve hot.

Tips & Variations


No special items needed.

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