So, as you can see, things are looking a little bit different around here. After many many weeks of driving my designer crazy, In Good Taste finally has a new look, a new layout and will soon be launching some new features, new columns and of course, new recipes.
That’s a whole lot of new.
But it’s fitting.
This whole “new year” has, so far, been all about new, which is both good and bad depending on whether you’re a glass half-full or a glass half-empty kind of person.
I’d like to tell you I’m a glass-half-full gal, but that isn’t exactly the truth.Whether your glass is half-empty, half-full or whatever it’s entirely possible that it will be difficult to embrace new things.
Some changes are easier to adjust to than others but some are difficult. For example: new jobs, new schedules — new recipes. You had to know I was going to bring this little diatribe back to food eventually, right?
Salmon is one of those things that I cook fairly often for myself but never thought it to be especially noteworthy – or worth sharing. I mean, everyone knows how to cook salmon, right?
Well, maybe. But maybe not. Seafood can be intimidating to cook because it comes with all sorts of DO NOT SERVE UNDERCOOKED warnings. Just ignore those warnings. Buy fish as fresh as you possibly can and cook it thoroughly and you’ll be a-okay.
- 1 4-6 ounce salmon fillet
- ¼ cup orange juice
- ¼ cup maple syrup
- ½ teaspoon grated fresh ginger (alternatively you can purchase it jarred)
- 1 Tablespoon soy sauce
- Whisk orange juice, maple syrup, grated ginger and soy sauce into small bowl. Place salmon in bowl and cover with marinade. Refrigerate, covered, for 30 minutes or longer to let salmon absorb more of the flavor from the marinade. (Note: If you're in a rush, you can skip the marinating process altogether and just cover the salmon with the marinade until coated).
- Preheat your broiler and line broiler pan with aluminum foil coated in cooking spray. Place salmon on top and baste with remaining marinade. Broil for 8-12 minutes (my broiler is old and slow so things often take longer than expected) or until salmon is browned and caramelized around the edges.