We try to eat fish at least once a week and salmon is usually on the menu. I buy it frozen in individually wrapped packages at Costco, and just pull out the servings I need. This recipe is a keeper. It’s probably good as is, but I put my own twist on it. Biggest change: adding more vegetables and baking in the oven, rather than on the stove.
First I carmelized red onion. I sprinkled salt, pepper, brown sugar and a dash of balsamic. I had some baby spinach so I threw that in there too. About half a bag. It cooks down to nothing.
Then I made the glaze for the salmon. I didn’t marinade it as the recipe suggests. I just placed the cooked vegetables in the bottom of my casserole dish and poured the glaze over the salmon. I felt the need for a splash of balsamic vinegar. It was just calling my name. This is how it looked before I popped it in the oven.
This is how it looks after about 10-15 minutes in the oven at 450 degrees. I use a thermopen to make sure the fish reaches about 145 degrees. I’m happy with it a little under. Better less cooked than over, in my opinion.
(I highly recommend this thermometer. Yes, it’s expensive, but well worth the investment. I use it on everything.)
One quick looked at the finished dish on the plate before I tore into it. It was absolutely delicious.
If you have any left over, simply flake the salmon with a fork and chop the onions and spinach. Add some sriracha and mayonnaise – not too much. — Pile it on some artisan whole wheat bread topped with arugula and you have the perfect salmon salad for lunch the next day.
Let me know if you try this. You won’t be sorry!