oh how I love brown sugar

24 Oct

SO I have discovered a little something about me today, I, Bessy T., am obsessed with brown sugar.  I substitute it for granulated in pretty much everything I bake, I seek out recipes that call for it, and it’s the secret ingredient in my homemade spaghetti sauce (shhh).

My hubby man went on a fishing trip with his Pop this past weekend and returned with tasty, Steel head bounty.  I am a little fussy when it comes to lake fish but Salmon is yummy, and surprisingly, Steel Head is very similar.

So anyway to make a short story . . . shorter, if there is a fisherman in your orbit and they love bringing you their trophy, try this recipe on for size.  It’s perfect for those fall days when it’s not to chilly to grill yet.  You can throw on a sweater, breathe in the crisp, Leaf-scented, air, and get that tingly feeling you experience in a perfect moment.  The result of that magic moment is the savory and sweet taste of this recipe:


  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil


  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Pre-heat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
      Pair with this:

    Roasted Baby Carrots Recipe

    Print Options


    1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
    1 red onion, peeled, cut into 8 wedges
    2 Tbsp olive oil
    1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
    Garlic powder
    Salt and pepper


    1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.

    2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

    Serves 4.


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