Salmon with Brown Sugar Glaze Recipe

Salmon with Brown Sugar Glaze

Photo from Taste of Home©

Yield: 8 Servings

Ingredients:

  • 1 tablespoon brown sugar
  • 2 teaspoons butter
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 salmon fillet (2-1/2 pounds)

Directions:

  1. In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
  2. Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutritional Facts
4 ounces cooked salmon equals 295 calories, 18 g fat (3 g saturated fat), 84 mg cholesterol, 403 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.

Originally published as Brown Sugar Glazed Salmon in Taste of Home December/January 2009, p69

Bunny Butt Cookie Recipe from Pillsbury™

Get the children involved by asking them to assemble and decorate their bunny.  You might want to get extra marshmallows for any little taste testers.

Yield: 22 Servings

Bunny Butt Cookies

These fun cookies will make a Hopp-y Easter for you and your family. Find the recipe here.

Ingredients: 

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 1/3 cup all-purpose flour
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • Pink gel food color, if desired
  • 22 miniature marshmallows
  • Assorted size candy sprinkles

Directions: 

  1. Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  2. Reshape dough into 9×1 1/2-inch log.
  3. Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  4. Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  6. To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

Tips

  • To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  • You can bake and freeze cookies up to 2 months ahead.