Here is your chance to make money off me.
I have a recipe that is so great that I am willing to bet money on it.
This will turn a fish hater into a freakin pescatarian in one bite.
It’s so delicious that if you don’t like it, I will PERSONALLY REIMBURSE YOU for the money you spent on ingredients.
That is how confident I am that this will be one of the best fish dishes you have ever eaten.
If it sounds like I’m too pleased with myself…it’s because I am.
It is so freakin easy.
Ingredients:
Salmon Fillet (1/2 pound/person)
Soy Sauce
Maple Syrup
Brown Sugar
Sesame Oil
Scallions
1)Get a nice slab of salmon, figure on about 1/2 pound per person. Please use salmon here – there is something about the naturally fatty, oily, rich taste of salmon that is just perfect for this dish. Another fish just wouldn’t do. This is the place to use a slightly less expensive salmon, because this is a highly flavored dish – don’t spend the big bucks on organic stuff here. The only really important thing is freshness.
2)Preheat your oven to 350 degrees.
3)Lay the salmon out on a foiled baking sheet and
pour a maple syrup/soy mixture over it
3:1 maple syrup to soy sauce.
Trust me here.
Toss on a handful of brown sugar in the bowl while you make the marinade. Not a huge handful, just a normal sized, middle of the road palmful.
5)Now scatter on your chopped scallions. You can NOT have too many scallions here.
*You CAN marinate this fish for up to 3 hours, or you can cook it right away*
6)Put the salmon the oven for about 15 minutes per pound. You want the salmon to be totally cooked through, and flaky, much more towards medium than rare.
7)While the salmon is cooking, make your rice…
with COCONUT MILK. Just replace half of the water that you would use to make your rice with coconut milk.
Even if you don’t like coconut, you will like this. It isn’t overtly sweet or coconutty, but it makes the rice incredibly creamy and fatty.
TRUST ME…you will love this.
8)Prepare cucumber salad.
Green beans or asparagus would also be delicious as a side dish, but the cucumber salad is a total necessity – it adds an amount of tang and freshness to a very sugary, salty meal.
9)Take the salmon out and revel in its glory
10)SERVE!
The maple syrup and soy caramelize to give the salmon a sticky, crunchy topping that is sweet, salty, and intensely umami. The maple syrup turns salty and deep tasting and the soy takes on a sweet fragrance. The salmon is tender but not mushy, and the strong seasonings take away any ounce of fishiness. The scallions mellow to mild, slippery versions of their usual snappy and abrasive selves, and add the barest hint of freshness to the dish. Most of the freshness comes from the tangy and spicy cucumber salad, a necessity with this rich and sweet dish. The starchy rice compliments the fatty salmon and is a perfect sponge for all the delectable sauce that accompanies the salmon.
You are going to love this.
And if you don’t…well, then I have to pay you.
So…like it!
This was so delish! Hug your mama for me xo
This looks wonderful. Do you cook the salmon covered or uncovered? I can't tell from the picture. Thanks for sharing this recipe.
@Thanks chica! I will!!!
@iloveleftovers-I cook it uncovered, so the top gets nice and crispy. You can cook it covered with foil, which will result in an even more delicate, velvety texture, but without the caramelized top. Hope you enjoy the fish!!!
Sorry, I need more detailed directions. I am not a fish eater, but really want to learn to love salmon for the health benefits. Is the sesame oil and brown sugar part of the marinade? I understand that the amount of glaze will depend on the amount of salmon, but what amount of each ingredient would you use as a general guideline?
Hi Heidi,
Thanks so much for reading! The oil and sugar are indeed part of the marinade. For a 1.5 lb. fish, I would use about 1 cup of maple syrup, 1/2 cup soy sauce, 1/4 cup sugar, and an entire bunch of supermarket scallions. Does that help?
You bet it does! Thanks for responding. I will give it a go!
Oh, and how much oil? Thanks…
Hi Heidi,
The sesame oil is really just a bit – try 2 teaspoons, and if you can’t taste it enough when the salmon is done baking, dress it with a bit more. Also, if the marinade doesn’t look like it is enough when the fish goes into the oven, just double the recipe!