Truth is, my younger sisters and I were all very opinionated and picky about food as children. My parents tried to make us eat a repertoire of flavours and items, but we shot them down. Eventually they conceded and I no longer had to struggle through fish sticks, mushroom soup or anything with bell peppers.
Now that I'm older, more adventurous and less stupid, I've always been wary of venturing into the seafood realm because I just don't know. Like, how do I know if fish is fresh? Should it smell fishy? Doesn't it always smell fishy?
Any way, I'm getting over it, very slowly.
I've had salmon a few times but I have never made salmon. I grabbed these fillets on a whim because I couldn't decide what to do for dinner, and I knew I had some nice asparagus waiting at home for a protein packed main entree.
At the checkout, the cashier told me how she prepares her salmon fillets, and it sounded delicious. So here's her recipe as told to me over a grocery store counter and debit machine, to the best of my memory.
I served it with some basmati rice and asparagus that I sauteed in lemon juice.
Maple Lemon Salmon
What You Need
2 salmon fillets (mine were about 1/2 lb total)
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
6 Tbsp maple syrup
1 clove garlic, minced
Salt and pepper to taste
Italian seasoning
What You Do
1. In a shallow baking dish, whisk together the lemon juice, red wine vinegar, maple syrup and minced garlic
2. Sprinkle the fish fillets with salt and pepper (amount is your choice) and place in the maple syrup mixture
3. Cover and refrigerate for about 30 minutes, turning once during this time
4. Preheat oven to 400F
5. Place the baking dish in the preheated oven and cook for 10 minutes
6. Remove, and sprinkle seasoning on top of fish
7. Continue cooking for another 10 minutes, or until salmon is easily flaked with a fork
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