I used to think that if you really loved cooking and wanted to make it a priority, it could happen. An “if you build it, they will come” mentality. Then I started a business and it suddenly became quite clear to me that when you love to do something, it becomes a priority, but when you do something out of duty, it’s easy to let it fall by the wayside. Sometimes, work and late nights out take me away from home for longer days including numerous dinners out at amazing restaurants. In case it’s never been clear, the only thing I might love more than experimenting in the kitchen with new recipes is dining out and I will happily jump at any excuse to try a new restaurant.
When I don’t have the time to spend experimenting with new recipes and cooking complicated meals, I try to keep the ingredients on hand for a few easy go-to meals. Even though I have about twelve unopened cookbooks and enough recipes bookmarked online that I could print them out, build a fort and live in it, I have been making the same salmon recipe repeatedly. It’s a riff from a Cooking Light that I essentially have memorized by now and you can really serve it with anything: asparagus, potatoes, a salad, a baguette eaten while standing up in your kitchen, half a bottle of wine…you know, sky is the limit.
- 2 Tablespoons orange marmalade
- 2 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- A pinch each of salt and black pepper
- 1 (6-ounce) salmon fillet
- Cooking spray
- Preheat oven to 450 degrees F. While oven preheats, pour your wine, eat half a baguette.
- Combine marmalade, mustard, garlic powder, salt and pepper in a small bowl, stirring well.
- Place salmon on a baking dish or pan coated with cooking spray. Brush half of marmalade mixture over salmon and bake 8-10 minutes.
- Brush salmon with remaining marmalade mixture bake another 8-10 minutes until salmon flakes easily when tested with a fork and is pale pink (almost opaque) in the middle.
7 Comments
Jacob's Creek Pinot Noir Australian Wine Review
February 7, 2017 at 12:32 am[…] that you could easily drink on its own [think: happy hour] but you could pair with anything from salmon to a rich chocolate […]
Aggie
April 24, 2013 at 5:49 amI’ve been struggling on the take out front lately. I have a fridge full & cookbooks but still…
I can pull off this salmon! It looks delicious. So happy to see you back here Maris.
The Teacher Cooks
April 15, 2013 at 9:24 amLove salmon and this recipe is so easy.
Geni
April 12, 2013 at 11:56 amI actually have a very similar recipe that I got from Sunset magazine years ago. It is my FAVORITE go-to recipe for salmon and I am sure this one is equally wonderful. Mine incorporated equal parts soy sauce instead of the dijon and added ginger instead of garlic. Just thought I would throw that out there in case you need a variation. I am going to definitely try your variation.
bellini
April 3, 2013 at 4:18 pmIt’s good to get out. Cooking in, especially this time of the year needs to be quick and tasty. The sun is shining!!
Ashley Bee (Quarter Life Crisis Cuisine)
April 3, 2013 at 10:53 amI get excited whenever you have a new post these days 🙂 I looove glazed salmon!
Simply Life
April 3, 2013 at 6:33 amlooks like a recipe worth repeating!