Salmon is a weekly staple in our house. Full of omega 3 fatty acids and delicious warm or cold, I prefer the wild caught to the farm raised. Salmon should not have a fishy smell and is best cooked within a day or two of purchasing. I buy 1 1/2 to 2 pounds for our family of four. This allows us to have left over fish to eat chilled the next day either by itself or on a salad (my personal favorite way to eat salmon). Enjoy the recipe below!
Fresh, wild caught salmon
2 tbsp fresh lemon juice
1 tbls olive oil
1/2 cup good soy sauce
2 tbls maple syrup plus extra for drizzle
2 cloves minced garlic
1 tsp sage
1 tsp oregano
1 tsp thyme
1/8 tsp of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
In a large bowl, gently mix all ingredients. Place salmon flesh down making sure all parts of the filet are being marinated. Cover and chill for a minimum of 30 minutes up to a few hours. When ready to cook, preheat oven to 350 degrees. Remove salmon from marinade and place skin side down in shallow, glass baking dish. Spoon a small amount of marinade over the fish, gently pressing the herbs onto the top of the fish. Do not pour all over the fish as the marinade will burn in the bottom of your dish. Bake for 15 minutes, remove and drizzle a small amount of maple syrup over the fish. Bake for another 5-15 minutes. I find, depending on the thickness of the fish, 20-30 minutes is perfect. You do not want to overcook. When checking the fish, take a fork and gently peel apart the thickest part of the fish. If it is ready, you will be able to do this with ease and fish will be slightly flaky. I begin checking at 20 min and continue every 5 min until done.
Remove from oven, let sit for 5 minutes before serving. Use a spatula to easily peel fish from skin and enjoy!
~one body, one life~
Jennifer
