I love seafood – all of it. Crab, scallops, mussels, oysters, shrimp and fish. It’s the jam! And conveniently enough, it’s healthy for you! Of course that’s not if you slather it in butter as you cook it or sautee it with butter and garlic and mix it with pasta and alfredo sauce (like we had at this awesome restaurant in Hawaii that had a ridiculously nice seafood buffet and a “create your own pasta” line where the chefs personalized your dish. extra garlic please. yeah, that’s perfect.) But I must stop talking about that or else this recipe will seem no where near as enticing as creamy alfredo with lots of garlic.
Seafood is perfect when you are at a restaurant but I know it can be a different story at home. It seems scary because it is fairly different than meat and chicken, but trust me – – if you like seafood, making it at home is the way to go:) I buy fresh salmon from Kroger’s and have a few go to recipes. Here is the one I made the other week.
Maple Salmon from allrecipes.com
1/4 c. maple syrup
2 T. soy sauce
1 clove minced garlic (I add a LOT more)
1/4 t. garlic salt (I omit since soy sauce is salty)
1/8 t. black pepper
1 pound salmon
1. Mix marinade together in a bowl or liquid measuring cup.
2. Pour on fish and marinade in refrigerator for 30 minutes. You can either put in a shallow baking dish and cover or put it all in a foil pouch to get the maximum flavor.
3. Cook the fish. You have a few options:
a) bake at 400 degrees on a baking sheet for about 20-25 minutes (time depends on thickness)
b) bake at 400 degrees with the fish still in the foil
c) sautee it (I’ve never done this recipe, but you could!)
d) broil it. (for eh – – 8-14 minutes?)
The first time I made this I broiled it. The second time I baked it in the pouch and then finished it up for a couple minutes in the broiler. I would definitely recommend broiling in the future. It just gives it a nice crisp doneness on the outside which is nice. And when you try to broil it in the pouch, it can quickly burn the sugary left over marinade which is not really what you’re looking for.
Tip: your fish is done when it flakes easily with a fork. It may still be a little pink/ orange inside – that’s okay! However if you don’t prefer that texture just keep cooking. I still ALWAYS make a cut on the fattest part of the fish to make sure it is done. BUT – don’t be scared. Even if you make a mistake you can try again! It’s so good it’s worth it:)