From ancient times, many different cultures and religions have placed a high value on eating fish at their traditional feasts, probably due to the fact that at least 70 per cent of the Earth's surface is covered with water. At Eastertime in the Christian communities for example, fish is often served as a symbol of biblical lore.
Try experimenting with salt, soy sauce, garlic, ginger, with fruit—and it may interest you to know that corn syrup makes for a perfect glaze as you see in this recipe for Cumin Glazed Grilled Salmon. Since there has been some concern recently about high fructose corn syrup, it is worth noting that Crown Golden, the corn syrup of choice in this recipe, does not contain high-fructose-corn-syrup:
- 1-1/2 tablespoons ground cumin
- 1-1/2 teaspoons garlic salt
- 1/2 teaspoon fine grind black pepper
- 1/2 cup Crown Golden no-high fructose corn syrup
- 4 salmon fillets (6 to 8 ounces each/ approx 200 g each)
- Heat a dry non-stick skillet on medium high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted. Use care not to burn. Remove from heat and allow to cool for 10 minutes.
- Combine cumin, garlic salt, black pepper, and dark corn syrup in a small bowl. Mix well.
- Brush glaze over both sides of the salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes until salmon flakes easily.
Additional recipes are available online at www.achfood.ca
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