Normally this would be a post dedicated to a cocktail and a small pre-dinner nibble. It is usually the indulgence that my babydoll and I have at the end of the week when looking to unwind. Sometimes the cocktail is a non-alcoholic one and sometimes it has alcohol in it. It really just depends on the mood of the day. The point is to take a moment to breathe and just unwind at the end of the week.
Today however is a little different. This evening we have someone coming over to look at the computer (and hopefully fix it’s issues) so we are skipping the happy hour. We will probably have a glass of wine together later, but I thought that I would just post about the quick and easy dinner I am putting together.
I’m guessing since you saw the title you know that it is Sweet and Spicy Salmon. I used to be really intimidated about cooking fish because i was so worried about over cooking it. This is one on those super simple recipes that is really hard to mess up, so if you have that fish intimidation factor, take a deep breath, let it out slowly and let’s begin.
2 portions of Salmon
1/4 tsp garlic salt
1 T soy sauce
1/4 cup maple syrup
1 T red pepper flakes (you can adjust depending on how spicy you like your food – the 1 T will give just a mild heat to the fish)
Okay now that we know are ingredients, let’s put together the super simple cook. Ready?
- Mix all of the ingredients other than the fish, together in a bowl. Taste the marinade and adjust seasonings (pre fish). The salt and spice are just what we use but you can adjust for your palate. If not spicy enough add more red pepper. If too salty add a little more maple syrup.
- When they are mixed together, put the fish into the bowl.
- Roll the fish around to cover the fish with the marinade. (then wash your hands)
- Put the bowl in the fridge for fifteen minutes.
- After fifteen minutes go back to the bowl, flip the fish over in the marinade and put it back in the fridge for another fifteen minutes. (wash your hands)
- Pre-heat the over to 400 F
- Take the bowl with the fish out of the fridge. Lay the fish in a glass baking pan skin side up (if you have skin on your fish) and pour the remaining marinade over the fish
- Place the pan on a center rack and bake for 20 minutes.
The fish will be cooked at that time, but the skin will not be crispy if you are cooking it with the skin on. If you want crispy skin then you will need to shift it to cook under the broiler for the last 5 minutes of cooking. Watch it though since you don’t want to over cook the fish with the broiler. I tend to like the crispy skin but my babydoll will peel the skin off no matter what level of crisp it has on it. what I have taken to doing lately is when the Salmon comes out of the oven, I have a hot pan waiting. I take the skin off and crisp it in the pan really quickly, then add it back to the top like a cracker. That is when we use salmon with a skin. Often we don’t.
Tonight I am making couscous with peas to go with the salmon. Mostly because we have couscous and frozen peas in the house. This is one of those meals that we make at least once or twice a month at our house. Sometimes I will change it up and add ginger instead of red pepper. It is a really easy recipe to play with. While I like to flip the fish midway through marinating it, There have been times when I have made the marinade in the morning, left it in the fridge all day and then just cooked it that way. If you do that, just marinade it skin side up so more marinade goes into the salmon.
Well our regular happy hour may be missing today, but dinner will be a delight. It will also take very little effort. Just make sure that your salmon is good and it is hard to go wrong.