Sweet and Sour Glaze

Ingredients Weight Measure
Honey 4 cups
TABASCO® brand Original Red Sauce 4 oz.
Red wine vinegar 1/2 cup
Soy sauce 2 Tbsp.
Garlic, minced 2 Tbsp.


Ingredients Weight Measure
Salmon fillets, 6 oz. 5-8 lbs.
Salt and pepper to taste

Saffron Rice Pilaf

Ingredients Weight Measure
Spanish onion, finely diced 1 ea.
Olive oil 2-3 Tbsp.
Long grain rice 4 cups
Chicken stock 6 cups
TABASCO® brand Original Red Sauce 1 oz.
Saffron to taste (2-3 pinches)
Salt and pepper to taste


Ingredients Weight Measure
Pea pods, snap peas 2 lbs.
Carrots, peeled, cut on bias 2 lbs.
Broccoli florets 2 lbs.
Olive oil 1 Tbsp.
Salt and pepper to taste


  1. To prepare Sweet and Sour Glaze, combine all ingredients for glaze, mix well and set aside.
  2. To prepare Salmon, season salmon fillets with salt and pepper. Just before grilling, marinate the fillets for a few minutes with enough glaze to coat. Reserve the remainder of the glaze to serve as a sauce. Grill the fillets while brushing with marinade on every turn; cook to desired doneness.
  3. To prepare Saffron Rice Pilaf, sauté onions in olive oil, and then add rice and coat with oil. Add chicken stock, TABASCO® Sauce and saffron; season with salt and pepper. Cover and bake in 350°F oven for 15-20 minutes.
  4. To prepare Vegetables, parboil all vegetables in boiling salted water. Shock in ice bath, sauté in olive oil and season with salt and pepper.
  5. For each serving, place grilled salmon fillet on plate and ladle with Sweet and Sour Glaze. Serve with Saffron Rice Pilaf and Vegetables.

Yield: 12-20 servings

Serving idea: Garnish plate with fried julienne of leeks.