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| 3/12/2008 | Email this article  • Print this article  |
writer@thealmanac.net" >by Ellen Swaney, Freelance Reporter I met Julie Dong of Bethel Park, when her son Alex, 6, and daughter Alaina, 7, attended gymnastics classes with my son, Luke. I felt sad when classes were over and we were unlikely to see each other, since I really enjoyed her company. I was thrilled, then, when she and the kids started taking karate classes. We've since become friends. When I offered cooking classes at the Bethel Park Community Center this winter, Julie signed up. We had a lot of fun and Julie, being a really good cook, was very complimentary to our class. As we wrapped things up for the winter, I asked my students what topics I should offer in the spring. Everyone said a class on preparing fish should be included. This sparked a conversation on the ways in which all of us prepared fish-or were frustrated by it. Julie mentioned her way of preparing salmon. "It's so simple that it isn't really even a recipe," Julie claimed. You just mix Worcestershire sauce and sugar, pour it over the fish and broil it for a few minutes."
"The sugar forms a nice glaze and Alex and Alaina gobble it up. In fact, Alaina likes it so much that on Mother's Day, when prompted in school to write her favorite food prepared by her mother, Alaina said "Salmon." I've had this idea on my mind ever since that conversation. I rarely prepare salmon, since my family doesn't really care for it. I wondered if this sweet and tangy glaze of Julie's would bring them around. I asked Julie how she came up with this simple combination. She told me that a few years ago, a friend of hers made a glaze for steak by combining A1 Sauce and sugar. She thought it was a great idea and decided to try it on fish. After experimenting a little, she came up with this simple, but delicious application for salmon. I made it and my family gobbled it up too. The combination of savory Worcestershire and the carmelization from the sugar creates a very warm and sweet flavor - just right for balancing the distinct taste of salmon. The flavors are also very familiar, so even picky eaters will probably like it. If you are looking for something different for your Lenten table or for any day of the week, give this easy recipe a try. Sweet and tangy glazed salmon Boneless skinless salmon filets Equal parts Worcestershire sauce and sugar Old Bay Seasoning Preheat broiler. Sprinkle both sides of salmon with Old Bay Seasoning. Combine Worcestershire Sauce and sugar and pour over salmon to coat. Broil 4 minutes without turning for 1/2 - 3/4 -inch thick filets.
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