Roasted Salmon with Soy-Marmalade Glaze

I’m really becoming a fan of good salmon, and this recipe has had a lot to do with it. The beautiful combination of soy, garlic, and citrus come together to complement the taste of salmon- it covers it up just enough for you to forget that you’re eating a fishy fish, but you still get a good flavor of the protein. As a bonus, it takes less than half an hour from start to your mouth. I chose to serve it with a heap of green beans and a rosemary roll, but this recipe can be paired with many more options.

As a side note, when choosing fish fillets from the store, be very involved in your selection. The flesh should look firm and shouldn’t have an indent if a finger was pressed into it (this actually goes for all meats). It shouldn’t be dry, slimy, or off-color. If you can, ask to smell the fish. I know it sounds weird, but fresh fish should have a sea smell. If you smell fish, say thank you to the fish person and walk away. One time, I failed to ask to smell the fish, and I took home some mahi mahi that smelled like the fish you give to dolphins at SeaWorld. Clearly it had gone bad and I was unable to eat it. In the best scenario, you find a reputable fish monger and become best friends with them and trust that they won’t sell you bad fish. That’s just bad business. Now onto the recipe.

Roasted Salmon with Soy-Marmalade Glaze

From Cooking Light, April 2013

Total Time: 24 Minutes

Serves: 4

Ingredients:

  • ¼ cup orange marmalade
  • 1 ½ teaspoons lower-sodium soy sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 4 (6-ounce) skin-on salmon fillets
  • Cooking spray
  • 2 tablespoons thinly sliced green onions
  • 4 lemon wedges

Directions:

  1. Preheat oven to 450°.
  2. Combine marmalade, soy sauce, salt, black pepper, and garlic in a small bowl. Arrange salmon fillets, skin sides down, on a foil-lined baking sheet coated with cooking spray. Brush fish fillets evenly with half of marmalade mixture. Bake fish fillets at 450° for 4 minutes.
  3. Heat broiler to high (do not remove fish from oven); broil fish 6 minutes. Spoon remaining marmalade mixture onto center of fillets. Broil fish an additional 3 minutes or until desired degree of doneness. Sprinkle fish evenly with green onions; serve with lemon wedges.
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