1/3 cup firmly-packed brown sugar
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 1/2 pounds salmon fillets
OR
1 1/2 pounds red snapper fillets
2 tablespoons butter, melted
2 (6-ounce) bags radishes, quartered (about 3 cups)
1 pound asparagus, cut in 2-inch pieces (about 3 cups)
OR
8 ounces green beans, cut in 2-inch pieces (about 3 cups)
Servings: 6
In a small bowl, combine sugar, vinegar, mustard and salt until well blended. On a non-reactive pan or plate, place salmon, skin side down. Spread with 3 tablespoons of the brown sugar mixture; cover and let stand at room temperature not more than 30 minutes, or refrigerate for several hours. Preheat oven to 425ºF. Add melted butter to remaining brown sugar mixture. Place radishes and asparagus in a 15 × 10-inch roasting pan; toss with brown sugar mixture. Roast for 1-5 minutes, stirring occasionally. Push vegetables to one side of the pan and add salmon, skin side down. Spoon sauce in pan over salmon. Roast until salmon flakes when tested with fork tines, 10 to 15 minutes.
Servings: 6
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 1/2 pounds salmon fillets
OR
1 1/2 pounds red snapper fillets
2 tablespoons butter, melted
2 (6-ounce) bags radishes, quartered (about 3 cups)
1 pound asparagus, cut in 2-inch pieces (about 3 cups)
OR
8 ounces green beans, cut in 2-inch pieces (about 3 cups)
Servings: 6
In a small bowl, combine sugar, vinegar, mustard and salt until well blended. On a non-reactive pan or plate, place salmon, skin side down. Spread with 3 tablespoons of the brown sugar mixture; cover and let stand at room temperature not more than 30 minutes, or refrigerate for several hours. Preheat oven to 425ºF. Add melted butter to remaining brown sugar mixture. Place radishes and asparagus in a 15 × 10-inch roasting pan; toss with brown sugar mixture. Roast for 1-5 minutes, stirring occasionally. Push vegetables to one side of the pan and add salmon, skin side down. Spoon sauce in pan over salmon. Roast until salmon flakes when tested with fork tines, 10 to 15 minutes.
Servings: 6
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