Those weeks when I know I'm going to be crazy busy and exhausted, I plan ahead and stock up on salmon at the grocery store (I also usually keep some in the freezer).
I love it because it's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes under the broiler or in a skillet and dinner is ready. The side is usually a pile of salad greens or some previously roasted veggies.
I'm so happy that I have a husband who is totally cool with a plate of mostly-salad for dinner.
A brush of grainy mustard? Salmon dijon! (So fancy!)
I've also brushed on things like Chipotle Tabasco sauce (it's my jam), Peruvian chili pastes, and now, my new favorite:
Sticky, sweet, tangy, and oh so flavorful.
And 15 minutes, tops.
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Orange Ginger Glazed Salmon
Serves 2 (multiply as necessary)
2 salmon fillets (about 8-10oz each)
Kosher salt and black pepper
1/3 cup orange marmalade
1-inch knob of ginger root, grated (I grate an inch off the full root right into the marinade bowl)
3 tablespoons soy sauce
2 tablespoons olive oil
1 orange, juiced by hand (or substitute 1/3 cup orange juice)
Preheat oven to 400 degrees. Line a baking sheet or pan with foil (use something that has a bit of an edge so that it holds in any juices or marinade). Arrange salmon on baking sheet, and generously sprinkle each with salt and black pepper.
In a small bowl, whisk together marmalade, ginger, soy sauce, olive oil, and orange juice. Pour over the salmon. Drop the orange peels onto the baking sheet along with the salmon.
Bake the salmon about 10 - 15 minutes, or until cooked through. To brown the top, turn the broiler on for the last 3 or so minutes (optional).
Serve immediately, or let cool and store to use in salads or sandwiches.