{"id":468,"date":"2001-01-01T20:54:58","date_gmt":"2001-01-01T20:54:58","guid":{"rendered":"http:\/\/pauldearing.com\/?p=468"},"modified":"2010-12-13T05:03:42","modified_gmt":"2010-12-13T05:03:42","slug":"glazed-grilled-salmon","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=468","title":{"rendered":"Glazed Grilled Salmon"},"content":{"rendered":"<p>Epicurious<\/p>\n<p>3 tablespoons (packed) dark brown sugar<br \/>4 teaspoons prepared Chinese-style hot mustard (or Dijon)<br \/>1 tablespoon soy sauce<br \/>1 teaspoon rice vinegar<br \/>2 7-to 8-ounce salmon steaks about 3\/4 inch thick<\/p>\n<p>Glaze<br \/>Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.<\/p>\n<p>Sauce&nbsp; <br \/>Transfer 1 tablespoon of the mixture to a small bowl and&nbsp;mix in rice vinegar.&nbsp; Set this aside.&nbsp;<\/p>\n<p>Brush one side of the salmon steaks with glaze and place glaze side down on grill (medium high heat) or toward the heat of your broiler.&nbsp; Cook for about four minutes.<\/p>\n<p>Brush other side of steaks with glaze and turn them over.&nbsp; Cook for another 5 minutes or until salmon is opaque in the center.<\/p>\n<p>Transfer steaks to plate, drizzle on the sauce and serve. <\/p>\n<p>2<\/p>\n<p>10 Minutes<\/p>\n<p>10 minutes<\/p>\n<p>Easy<\/p>\n<p>Anonymous<\/p>\n<p>2006-11-24 17:48:07<\/p>\n<p>Fast and easy recipe for Salmon Steaks. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Epicurious 3 tablespoons (packed) dark brown sugar4 teaspoons prepared Chinese-style hot mustard (or Dijon)1 tablespoon soy sauce1 teaspoon rice vinegar2 7-to 8-ounce salmon steaks about 3\/4 inch thick GlazeCombine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Sauce&nbsp; Transfer 1 tablespoon of the mixture to a small bowl and&nbsp;mix in rice [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-468","post","type-post","status-publish","format-standard","hentry","category-seafood"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=468"}],"version-history":[{"count":2,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/468\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/468\/revisions\/637"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}