First came the Orange Crush with Strawberry Quick, the thought of it still makes me gag some 30 years later. Next was the cheese melt developed with my neighbor John; it’s the microwave’s soggier, less complicated version of a grilled cheese. Then I learned how to make Knorr vegetable soup mix spinach dip and stuffed mushroom caps from my cousin Amy. Soon after I deviled some eggs and not too long after came this salmon. I can’t tell you where it came from but I have been making it virtually unchanged since high school. I know the provenance may seem a little dubious considering the recipes that came before but the kids love it and Jim’s mom enjoys it, and I’m pretty sure it doesn’t suck, unlike that orange soda concoction.
Rosemary Salmon - Serves 4
1.5 lbs. salmon fillet
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons dijon mustard
2-3 cloves garlic, sliced
1.5 tablespoons rosemary, chopped
2 teaspoons dark brown sugar
juice of 1/2 a lemon
Whisk together the last 7 ingredients, pour in to a ziploc bag and add the salmon. Marinate 15 minutes - 1 hour. Preheat the oven to 320. Remove the salmon from the marinade and place on a baking sheet. Bake for 20 minutes at 320 then turn on the broiler and broil for 2 minutes.
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