2 tablespoons vegetable oil
2 tablespoons white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
Heat oil in a large saucepan over medium heat. Stir in sugar, brown sugar, salt, paprika, oregano, garlic and parsley. Cook and stir until mixture begins to thicken. Remove from heat, and stir in salmon, salt and paprika. Simmer, covered, 1 to 2 hours. Turn off heat, and allow to cool a little.
Very crispy and tasty. I used divided evenly amongst 6 fillets, no need Broadway #2 vs. #1 depending on what's in the cooler. I did this one while monitoring WWC with the Alaska Veggie Recipe. The cut wasn't extreme, like some others. I trimmed the fish slightly with a kitchen shears. It turned out intricate and surprisingly tasty. I will try this several times, I may add more vegetables next time. A must try!!!
A wonderful, healthy brunch. I was on a diet and didn't want to be reminded of how bad my husband hates salmon. Plus, it takes a lot longer to bake than 3 minutes, so when we take it out of the oven, the cheese and egg mixture is something we have to contend with every day.
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