Sorry to everyone for the blog hiatus- I am back now with a vengeance! I really missed this community while I was getting my new computer set up (oh yes, it rocks). I am finally back in DC and cooking for myself again after some time with family and friends. One of my favorite easy meals is a salmon filet, and I will cut up a larger piece of fish into smaller sections and freeze them. Then I can defrost it during the day in the fridge and cook it up at night. With a simple salad, steamed broccoli, or rice, you can pull together something fast and really healthy. And have I mentioned how much I love salmon?
I know this blog sometimes makes it look like I am 100% veg. This is my first fish recipe! I don’t love cooking animal protein if it isn’t obvious already, and prefer to order it when I eat out, but salmon is the exception here. Coming from the Pacific Northwest, I know what good fresh fish should taste like- and am sometimes disappointed. Make sure to smell the fish before purchasing to avoid a really fishy stink (indicating a piece of fish that has sat around for too long).
Mustard & Soy Baked Salmon (serves 3-4)
- 1 lb salmon
- Equal parts: whole-grain mustard, soy sauce, honey (1/8 c total)
Preheat the oven to 350 degrees. Make your sauce mixture by whisking together mustard, soy sauce, and honey. Place your filet on a large piece of foil and drizzle sauce on top of it.
Wrap the foil around the fish and squish the edges together tightly so that the fish will steam inside while it is baking. Bake for 20-25 minutes on a cookie sheet until fish is flaky and is longer bright pink inside.
Serve over whatever else you are eating, whether it be quinoa or couscous or lettuce or roasted veggies… the list goes on! It is a perfect flavor profile for all grains and veggies. It is the perfect fish.