This meal was from one of those nights where I didn't have something 'planned' and I hadn't been to the grocery store yet - so I had to use what I had available in the house at the moment. I enjoy the challenge of figuring out what to make in this situation (and avoid giving up and just getting take-out). I usually have some individual salmon portions and I always have frozen spinach on hand - so these recipes were perfect!
I love the taste of soy sauce on fish - so I really enjoyed this recipe. My husband prefers my standby salmon recipe to this one - but I think I would still make this recipe again. I used frozen spinach (since it was all I had on hand) but this would be so much better with fresh spinach.
I love the taste of soy sauce on fish - so I really enjoyed this recipe. My husband prefers my standby salmon recipe to this one - but I think I would still make this recipe again. I used frozen spinach (since it was all I had on hand) but this would be so much better with fresh spinach.
Ingredients
salmon:
- 2 individual salmon portions
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. dry white wine (vermouth)
- sesame seeds (for garnish)
spinach:
- 2 tsp. sesame oil
- 2 garlic cloves, minced
- 1 large bunch of spinach (or 1 bag of frozen chopped spinach)
- 2 tsp. soy sauce
- 1 tsp. sesame seeds
Directions
for the salmon:
1. Preheat oven to 400 degrees. Combine sugar, soy sauce, oil, lemon juice and wine in a small bowl and stir to combine.
2. Place salmon in a baking dish and cover with the glaze.
3. Bake for 15 - 20 minutes - occasionally basting with the glaze. Check the temperature of the fish - it is done at 130 degrees. Garnish with sesame seeds.
for the spinach:
Heat the oil in a large skillet. Add the garlic and cook for 30 seconds. Then add the spinach and soy sauce. Cook until spinach is wilted and heated through. Garnish with sesame seeds.
Sources:
salmon: Martha Stewart
spinach: adapted from Men's Health
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