"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Firecracker Baked Salmon Recipe

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This recipe for Firecracker Baked Salmon, by , is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Daniels

Category:
Category:

Ingredients:  
Ingredients:  
Firecracker Sauce:
c hot sauce
c brown sugar
1 T apple cider vinegar
t salt
t red pepper flakes
2 t minced garlic
t onion powder

Salmon:
1 lb salmon fillet
t salt
t freshly ground black pepper
2 T chopped parsley (opt.)

Directions:
Directions:
Position a rack in the center of the oven and preheat the oven to 375

Sauce: In a saucepan over medium-high heat, combine sauce ingredients; bring to a boil, then reduce heat to a simmer. Let simmer for 8 to 10 minutes. Remove from heat and allow the sauce to cool for 3 to 5 minutes; sauce will thicken as it cools.

Salmon: While sauce is simmering, lay enough aluminium foil on a baking sheet to cover and seal salmon completely. Place salmon on the foil and season with salt and pepper. When sauce has cooled, use a brush or spoon to apply it to the salmon. Close up the foil so that salmon is covered and sauce will not leak. Bake for 12 to 14 minutes or until the thickest portion of salmon is firm to the touch. Remove salmon, set the oven to broil, and open the foil. Return salmon to oven and broil for 2 to 3 minutes, watching to ensure that salmon does not burn. Remove from oven, top with chopped parsley if desired, and serve immediately.

 

 

 

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