xiaoxl/recipe_data huggingface dataset:
Slammin' Ham Sliders


Ingredients:
ham, gruyere cheese, cream cheese, butter, Worcestershire sauce, parmesan cheese, lettuce

Directions:
Cut all rolls in half, making buns with tops/bottoms.  (Easiest to do all at once; keeping bottoms connected as one unit].  Place bottoms of rolls in a rimmed baking dish pan, sprayed with Pam.
Place equal amounts of ham on each roll bottom.
Top with slice of cheese.
On the cut-side of the roll TOPS, spread ~ 1 Tbs. of chive/onion cream cheese (again, just keep them all connected].  Return bun tops to the bottoms, making a sandwich. (At this point, I slice through sections to finish separating individual sandwiches, so topping can drizzle down].
Combine the melted butter, onion flakes, and Worcestershire sauce.  Spoon this over top of each sandwich.  Sprinkle tops with Parmesan.  Cover with aluminum foil and refrigerate for AT LEAST 30 minutes – up to overnight.
Preheat oven to 350.  Bake sandwiches (covered in foil] for 20-25 minutes, until golden on top and Gruyére is melted.  Optional:  Sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. Serve immediately.
Sicilian Scampi (olive Garden Style)


Ingredients:
baguette, large shrimp, butter, garlic, green onions, white wine, black olives, roma tomato

Directions:
Cut the loaf of bread on an angle, half an inch thick, at least 35 slices.
Arrange 5 slices on serving plates so they face in like flower petals.
(You can toast the slices if you like] Heat the butter in a large skillet until it's bubbling lightly.
Add the garlic and the WHITE of the onions and cook for a minute.
Add shrimp and cook until it's just done.
Place a piece of shrimp on the bread closest to the center of the circle, any extra I put in the space left in the center.
Add the wine and olives to the remaining garlic butter in the skillet and cook until it's lightly boiling.
About 2 minutes.
Spoon sauce over the shrimp and bread.
Garnish with the tomatoes and the GREEN of the green onions.
Serve with napkins and eat with your fingers.
Lattice Top Chicken


Ingredients:
milk, seasoning salt, broccoli, cheddar cheese

Directions:
Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions.
Place mixture in 8x12 baking dish.
Bake covered at 375 degrees for 20 minutes.
Unwrap rolls, separate into 2 rectangles.
Press together perforated cuts.
Cut each rectangle lengthwise into 3 strips.
Place strips on casserole to form lattice top.
Bake uncovered 15 minutes longer.
Top lattice with remaining cheese and onions.
Bake uncovered 3-5 minutes or until onions are golden brown.
Tofu Dill Sauce


Ingredients:
tofu, fat free sour cream, fat-free mayonnaise, dried dill, lemon juice, garlic powder, dried chives, salt

Directions:
Put all ingredients into a blender or food processor and blend until smooth., Refrigerate overnight for best flavor.
Chicken Stir-Fry With Cabbage


Ingredients:
cornstarch, low sodium chicken broth, mango chutney, mango chutney, low sodium soy sauce, Chinese five spice powder, garlic, chicken tenderloins, fresh snow peas, green cabbage

Directions:
In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic.  Set aside.
In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
Stir soy sauce mixture and add to skillet.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Add chicken back to skillet and heat through on low heat.
Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
To serve place cabbage on plate and top with chicken mixture.
Baked Fresh Cherry Pie
Category: desserts
By Cali

YUMMY--uses fresh cherries!

Ingredients:
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
⅛ teaspoon salt
1 cup white sugar
4 cups pitted cherries
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ tablespoons butter

Directions:
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan.  Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips! Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

Prep time: 30 mins
Cook time: 50 mins
Total time: 3 hrs 20 mins
Yields: 1 9-inch pie

Calories: 410.4
Fat: 17.8 g
Saturated fat: 5.2 g
Carbohydrates: 60.9 g
Sugars: 35.4 g
Dietary fiber: 3.3 g
Protein: 3.7 g
Cholesterol: 5.7 mg
Sodium: 285.6 mg
Quick and Easy Baked Fish Fillet
Category: seafood
By JOAN2005

We love boating here in the Hamptons in NY. Fluke (summer flounder) fishing is one of our favorite past times. The water is so clean you can actually watch the fish going to the hook.  With fresh fish, we enjoy very basic, tasty recipes. This is a keeper!

Ingredients:
1 pound flounder fillets
½ teaspoon salt
ground black pepper to taste
1 tablespoon lemon juice
2 teaspoons melted butter
1 teaspoon minced onion

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder. Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 servings

Calories: 164.5
Fat: 4.5 g
Saturated fat: 2.1 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 28.6 g
Cholesterol: 87.4 mg
Sodium: 530.9 mg
Mediterranean Grilled Pork Chops
Category: main-dish
By STORMY3600

Very simple and oh, so good!  Best of all, can be made from ingredients you probably already have in your pantry.  My favorite way to do pork chops.  Hope you enjoy this recipe as much as I do.

Ingredients:
2 teaspoons dried sage, crumbled
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
½ teaspoon white sugar
1  bay leaf, crumbled
1 ½ teaspoons salt
4  bone-in pork rib chops (not pork loin chops) - at least 1/2-inch thick
⅓ cup extra-virgin olive oil

Directions:
In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight. Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side.  An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 386.1
Fat: 28.9 g
Saturated fat: 6.3 g
Carbohydrates: 1.6 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 28.3 g
Cholesterol: 83.9 mg
Sodium: 944.1 mg
Beef With Peppers Tagine


Ingredients:
olive oil, onion, beef stew meat, diced tomatoes, water, parsley, cilantro, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix, salt, ginger, paprika, cumin, black pepper, beef bouillon cube, green pepper, potatoes

Directions:
Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides.
Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat.
Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour.
Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.
Our Favorite Stuffed Green Peppers


Ingredients:
green peppers, lean ground beef, onion, tomato sauce, dried basil, dried oregano, dried thyme, salt, pepper, cheddar cheese

Directions:
"Remove tops and seeds from green peppers.  In a large kettle with enough water to cover peppers, boil; then cook peppers 5 minutes.  Remove and drain.  Cook brown rice by package directions.  In skillet, brown beef and onion; drain well.  Add tomato sauce, basil, oregano, thyme, salt, pepper, and beef bouillon.  Cook 5 minutes.  Stir in rice and cheese if desired.  Stuff peppers with mixture and top with cheese, if desired.  Place upright in shallow baking dish or casserole.  Bake at 375 F for 15-20 minutes."
Laksa Flavoured Prawns/Shrimp and Hokkien Noodles


Ingredients:
garlic cloves, ginger, coconut cream, bean sprouts, lime juice, coriander leaves, green onions

Directions:
Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
shell and devein praws, leaving tails intact (I remove tails my preference].
Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
Stir fry Laksa paste in same wok until fragrant and hot.
Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
Serve Laksa sprinkled with coriander and green onions.
Bangkok Stir Fry


Ingredients:
fish sauce, lime juice, lemon zest, onion, garlic cloves, pineapple chunks, cucumber, chicken, brown rice

Directions:
Mix together fish sauce, lime juice & lemon zest.
Use cooking spray in wok or frying pan and stir fry garlic and onion for 2 minutes.
Add cumcumber, pineapple & jalapeno and stir fry for another 2 minutes.
Remove from wok or frying pan.
Add more cooking spray and stir fry chicken until cooked completely.
Return vegetable mixture to wok and add sauce.
Cook till heated through.
Serve over brown rice.
Add sesame seeds for more flavor.
Slow Cooker Texas Smoked Beef Brisket
Category: main-dish
By Sandy Clark Gerhardt

This is a wonderful and very easy recipe to throw in the slow cooker on those really busy days. It can be increased for a large group or downsized for 2 people. It reminds me of summers in Texas.

Ingredients:
3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 ½ pounds beef brisket
¾ cup barbeque sauce
¼ cup water  (Optional)
1 tablespoon Worcestershire sauce
¼ teaspoon liquid smoke flavoring
½  onion, sliced into rings

Directions:
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket. Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 40 mins
Yields: 4 servings

Calories: 341.8
Fat: 16.1 g
Saturated fat: 5.8 g
Carbohydrates: 28.7 g
Sugars: 17.2 g
Dietary fiber: 4 g
Protein: 21.5 g
Cholesterol: 69.1 mg
Sodium: 3520.5 mg
Roasted Red Pepper & Tomato Sauce over Linguine


Ingredients:
extra virgin olive oil, onion, garlic cloves, celery, fresh mushrooms, crushed tomatoes, black pepper, crushed red pepper flakes, garlic powder, dried oregano, dried parsley, dried marjoram, dried basil, salt, port wine, salt, linguine, parmesan cheese, fresh parsley, fresh basil leaves

Directions:
Heat oil in a heavy bottom pan.
Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
Add  rest of sauce ingredients.  Simmer gently for 30-60 minutes.
Cover and keep warm.
Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
Layered Spaghetti Squash With Zucchini Black Bean #Ragu


Ingredients:
spaghetti squash, extra virgin olive oil, carrot, celery, zucchini, dried basil, kosher salt, fresh ground pepper, black beans, red wine, cilantro, feta cheese, avocado

Directions:
Cut squash in halve lengthwise; scoop out seeds and discard.  Place squash face down in a 9” pie plate filled with about ½” water.  The squash will not fit exactly but will overlap on each side.  Microwave 8 minutes or until al dente.  Let cool.  Using a fork, scrape the squash into their natural strands and transfer to a large bowl.  Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery.  Cover and sauté 3 minutes, stirring once.  Add zucchini.  Combine well with carrot and celery.  Sprinkle with basil, salt and pepper.  Sauté covered about 2 minutes.  Stir in black beans and red wine.  Simmer uncovered until most of red wine has reduced.  Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce.  Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
Spray a 2½-quart baking/serving dish with olive oil spray.   Layer ½ of the spaghetti squash over the bottom.  Pour ½ of the Ragu sauce over the squash.  Spread another layer with remaining squash.  Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through.  Bake in 350?F oven about 15 minutes until nicely heated through.  Remove from oven.  Sprinkle with remaining 1-ounce feta cheese and cilantro leaves.  Place avocado slices across the top in a decorative pattern.  Serve.
Tangy Buttermilk Cheese Bread
Category: bread
By Alicia

A nice change from a traditional loaf of white bread.

Ingredients:
1 ⅛ cups buttermilk
3 cups bread flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¾ cup shredded sharp Cheddar cheese
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Yields: 1 - 1 1/2 pound loaf

Calories: 47.4
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 1.9 g
Sugars: 1.7 g
Dietary fiber: 0.1 g
Protein: 3.1 g
Cholesterol: 10 mg
Sodium: 368.6 mg
Cajun Shrimp Crepes
Category: breakfast-and-brunch
By thedailygourmet

These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.

Ingredients:
1 cup milk
⅔ cup all-purpose flour
3  eggs
½ teaspoon granulated garlic
1 pinch salt
¼ cup butter
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped onion
1 clove garlic, minced
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
½ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
2 tablespoons dry white wine

Directions:
Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes. Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use. Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning. Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more. Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 498.7
Fat: 28.9 g
Saturated fat: 16.4 g
Carbohydrates: 28.6 g
Sugars: 5.4 g
Dietary fiber: 2 g
Protein: 29.4 g
Cholesterol: 388.2 mg
Sodium: 884.8 mg
Emerald Jewel Funtini Cocktail


Ingredients:
vodka, soda water

Directions:
Pour ingredients into a stainless steel shaker over ice,shake until completely cold then pour into a chilled stemmed glass.
Top up with soda water or lemonade if desired.
Apple, Apricot & Honey Crumble


Ingredients:
boiling water, pie apples, cinnamon, honey, butter, oats

Directions:
Preheat oven to 200.C & lightly grease a 20cm x 28cm baking dish.
Place apricots in a heat resistant bowl and pour over boiling water, allow to stand 5 mins or until soft, drain.
Combine apricots, apples & cinnamon together, spoon into prepared dish and drizzle with honey.
In a separate bowl, rub butter into dry cake mix and stir in oats & almonds.
Spoon crumble mixture over the fruit and bake for 20-25 mins or until golden & crisp.
Coq au Vin


Ingredients:
bacon, chicken breasts, chicken thighs, chicken legs, flour, garlic, small mushrooms, carrots, cognac, brandy, Burgundy wine, chicken broth, fresh thyme, bay leaves, fresh parsley

Directions:
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt and pepper.
Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots.
Saute' 2 minutes to soften.
Pour cognac into a small glass.
Remove pan from heat, pour in cognac, put pan back on the flame.
Flambe' by lighting a long match and holding it just above the pot and light the fumes.
The brandy will catch fire and the flames will burn out within 1 minute.
(Be careful, keep the pot lid handy in case it gets away from you!] When the flames die down, gradually stir in the wine and chicken broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
(I prefer the tomato paste] To serve, top with reserved crumbled bacon and the fresh parsley.
Serve atop noodles or rice.
Olive Dip?


Ingredients:
pitted black olives, garlic cloves, dried basil, olive oil, fresh lemon juice

Directions:
Remove seeds & dice the red pepper.
Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds.
In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency.
Add the hot banana pepper, red pepper, garlic and basil.
Dizzle olive oil & lemon juice over the mixture.
Gentley blend to a finely chopped consistency.
Transfer to a bowl, and refrigerate overnight.  It's really important to follow this step, I've learned this from experience.
Serve with fresh baguette thinly sliced and/or crackers.
Rum-Spiked Horchata
Category: world-cuisine
By TimG

The Mayans and Aztecs called this the drink of the gods.

Ingredients:
1 cup uncooked long grain rice
2 quarts warm water
½ teaspoon ground cinnamon
1 ¼ cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¼ cup rum, or to taste  (Optional)
16 cubes  ice

Directions:
Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white. Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours. To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

Prep time: 10 mins
Total time: 4 hrs 40 mins
Yields: 8 servings

Calories: 262.7
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 47.1 g
Sugars: 28.5 g
Dietary fiber: 0.4 g
Protein: 6.8 g
Cholesterol: 19.7 mg
Sodium: 87.4 mg
Mums 'scotch' Pancakes


Ingredients:
flour, baking powder, eggs, sugar, salt, milk

Directions:
Mix dry ingredients., Add beaten eggs and butter or oil., Add the milk., Put on spoonfuls onto greased hot griddle or frying pan., Turn when'bubbles' appear., Remove from pan and place on wire racks.
Icon's Ultimate Macaroni and Cheese With Molten Cheese Sauce


Ingredients:
butter, margarine, flour, milk, chicken broth, dry mustard, Worcestershire sauce, salt, black pepper, parmesan cheese, seasoning salt, cheese, sharp cheddar cheese, elbow macaroni, sharp cheddar cheese, gruyere, sharp white cheddar cheese, roma tomatoes, cheese

Directions:
For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using.
For the Topping: Mix all ingredients in a bowl and set aside.
For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.
To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce.
Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)
Category: world-cuisine
By jpmcminn

Indian-style salmon that tastes great served over basmati rice, but anything you choose will work.

Ingredients:
1 cup fat-free plain yogurt
½ tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets

Directions:
Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag.  Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight. Preheat the oven broiler. Lightly grease a baking pan. Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 4 fillets

Calories: 364.5
Fat: 18.9 g
Saturated fat: 3.8 g
Carbohydrates: 8.8 g
Sugars: 4.9 g
Dietary fiber: 1.3 g
Protein: 37.8 g
Cholesterol: 100.3 mg
Sodium: 731.3 mg