Brown Sugar Glazed Salmon

1 cup soy sauce

• 2 tablespoons vegetable oil

• 2 tablespoons apple cider vinegar

• 1/4 teaspoon ground ginger

• 3 cloves garlic, minced

• 2 cups light brown sugar

• 4 (4-ounce) salmon fillets

• 1 (12-ounce) package broccoli slaw

• 3 scallions, chopped

1 tablespoon sesame seeds, toasted

1. Preheat grill to medium-high heat. In a small saucepan over medium heat, combine soy sauce, oil, vinegar, ginger and garlic; stir in sugar. Heat 10 minutes or until sugar dissolves, stirring occasionally; remove from heat. (Mixture will thicken.) Reserve 1/2 cup soy sauce mixture and set aside.

2. Brush both sides of salmon evenly with remaining soy sauce mixture; cover and let stand 10 minutes.

3. Place salmon on grill. Cook 4 to 6 minutes on each side or until fish flakes easily with a fork, brushing occasionally with soy sauce mixture during cooking.

4. In a large bowl, toss together broccoli slaw, scallions, sesame seeds and 1/4 cup of the reserved soy sauce mixture; mix well. Serve salmon with broccoli slaw and drizzle with remaining 1/2 cup reserved soy sauce mixture.

NOTE: The dipping sauce will keep in the refrigerator, covered, for several weeks. Warm sauce over medium-low heat on cook top before serving. You can use it as a marinade for steak or shrimp too.

MR. FOOD TEST KITCHEN, MRFOOD.COM

Baked Eggplant Parmigiana

1/2 cup plain bread crumbs

1 tablespoon grated Parmesan cheese

• 1 teaspoon dried oregano

1/4 cup all-purpose flour

• 2 eggs, lightly beaten

• 1 large eggplant, trimmed and cut crosswise into 1/4-inch slices

• Cooking spray

• 1 cup spaghetti sauce

• 1/2 cup (2 ounces) mozzarella cheese, finely shredded

1. Preheat oven to 350 degrees. Coat 2 large rimmed baking sheets with cooking spray.

2. In a shallow dish, combine bread crumbs, Parmesan cheese and oregano; mix well. In another shallow dish, place flour. In a third shallow dish, place eggs.

3. Dip eggplant slices in flour, then egg, then bread crumb mixture, coating completely with each. Arrange eggplant in a single layer on baking sheets. Lightly coat tops of eggplant with cooking spray.

4. Bake 25 to 30 minutes, or until golden. Spoon spaghetti sauce evenly over eggplant, then sprinkle with mozzarella cheese. Bake 8 to 10 additional minutes, or until cheese is melted.

5. Serve immediately.

MR. FOOD TEST KITCHEN, MRFOOD.COM

Shrimp and Crab Stuffed Bell Pepper

1 pound shrimp, chopped and peeled

1/2 pound crabmeat

1 large onion, chopped

1 tablespoon jalapeño, finely ground

1 medium-size bell pepper, chopped

Cajun seasoning

1 cup tomato ketchup

2 tablespoons parsley, finely chopped

1 block margarine

Bread crumbs

3 cups rice, cooked

8 medium bell peppers

Sauté onion and chopped peppers in margarine. Add all of the other ingredients except the rice and the 8 bell peppers. Cook for 30 minutes on medium fire stirring occasionally. Add rice and mix well and allow to cool. Take the 8 medium bell peppers and split vertically from top to bottom. Clean them out and place in a large pot. Add water to cover. Bring to a boil and place peppers in water. Turn off heat and wait for 5 minutes. Remove and let cool. Fill bell pepper halves with stuffing. Sprinkle bread crumbs over top of stuffing. Bake in oven for 10 minutes at 350 degrees or until bread crumbs are brown.

LYNN DAIGLE, NEW IBERIA