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Now is the perfect time to eat fish. Since we’re always at home, we don’t have to worry about stinking up the SUB when we microwave our salmon dinner from last night or losing friends because of eating a tuna salad sandwich during class.Â
Salmon is certainly not an everyday protein, but when it’s time to feel a little fancy or when in need of a pick-me-up, salmon is an excellent option. This is a basic marinade recipe. I would use a 12-16 oz. salmon fillet here because it’s perfect for two somewhat large portions. You’ll either have leftovers for the following day or you can enjoy it with your roommate for dinner.Â
My mother made this marinade, and I thought it was great. The recipe is adapted from her favourite cookbook, Yum & Yummer by Greta Podleski.Â
Cook time: 60 minutes. Serves: 2.
Ingredients:
1 salmon fillet (12-16 oz.)
2 tbsp maple syrup
2 tbsp lemon juice
2 tsp lemon zest
2 tbsp grainy mustard
1 tbsp fresh dill, minced
2 tsp balsamic vinegar
1 clove garlic, crushed
2 tsp olive oil
1 healthy pinch of salt and pepperÂ
Half a lemon, thinly sliced
Half a shallot, finely chopped
Method:
1) Lightly oil a 9×9-inch baking dish. Place the salmon in the dish and set aside.
2) In a small bowl, whisk together the rest of the ingredients, other than the lemon slices and shallot. Pour the marinade over the salmon, ensuring all parts of fillet are covered. Place lemon slices and shallot on top of salmon. Refrigerate for at least one hour.
3) Heat oven to 425 F. Roast salmon in the baking dish for 20 minutes, or until the fish flakes easily.
4) Roasted asparagus and wild rice go great with this dish. Enjoy!
