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.
Me?
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.
10 Comments
Sarah
August 15, 2011 at 7:56 amI’ve been looking for new ways to cook salmon (for 1!) instead of my usual grilled Cajun mix. Though great, it gets a little old after awhile. I’ll have to give this a try!
Roz
February 3, 2011 at 4:44 amLOVE the new layout, your site looks fantastic!!!
Ellisha Caplan
February 3, 2011 at 2:40 amI like the new look, and I’m looking forward to trying this recipe for my threesome tomorrow night (just triple the sauce and fish, right?)
Joy
February 2, 2011 at 9:32 pmLove the new look, Maris! Oh, uhm, and salmon…yum. The funny thing is, even if I’ve been in Canada for over a decade, I’ve never cooked it with maple syrup. Shocking. I’ll keep this in mind next time I prepare salmon. And good luck this 2011…it’s going to be great! 🙂
Jenny
February 2, 2011 at 8:30 pmAlways love a good salmon recipe. Sounds really yummy! Cant wait to try it! Thanks!
Bethany
February 2, 2011 at 7:09 pmThe new site is BEAUTIFUL! love it. Congrats. And your photos — and of course, the recipe — are really lovely as well 🙂
Daryl
February 2, 2011 at 10:07 amSalmon is so healthy with all that good omega heart healthy 3. I always order it when I am in a restaurant but have been intimidated to cook it at home. I will try this. Which one is the best to buy? LOVE the new design.
Cookin' Canuck
February 2, 2011 at 4:13 amYour site looks fantastic, Maris! I’m looking forward to seeing the new features.
And the salmon…oh yes, I’d be very happy to put this together on a busy weeknight.
leslie
February 2, 2011 at 3:25 amI love the new look! I am in the middle of a blog redesign right now..and I know I am driving my girl absolutely crazy!!! Love the salmon!
Sarah Caron
February 2, 2011 at 3:10 amWow, that looks amazing. I haven’t seen jarred grated ginger before … where do you find it? I would love to have that on hand.