Kate's Cuisine

Jan 09 2018

Sheila’s Marinade

Marinated Salmon

So, I’m not very big on the idea of “New Year, new me” because I think the old me is pretty good. But, after the holidays every year, I do try to eat a little cleaner and a little lighter – for at least a few weeks. I heard somewhere once that people tend to gain between 5 to 10 pounds over the holiday months, and it’s no wonder why. With so much delicious food, it does seem as though the holidays are strictly meant for eating. Oh, and being with loved ones and cherishing the spirit of giving and all that. But mostly, it’s about the eating. So, especially at the beginning of January, I like to pull back just a tiny back. But that doesn’t mean I can’t still eat delicious food.

And that’s why I’m so thankful for this delicious marinade my friend Sheila sent me just before Christmas. She used it on duck (which looked so phenomenal I instantly wished I had a teleportation device so I could enjoy it with her), but when she gave me the recipe she mentioned it’s also really good on roast chicken and salmon.

Marinating a roast chicken is still on my to-do list with this one, but I started off with salmon. It’s so good, you’ll want to eat it right out of the bowl as you mix it up; probably why Sheila recommended doubling the recipe. You won’t have to fight that temptation for long though, as it takes just a few minutes to whip up and then you just need to pour it over the salmon and give it a quick bake. There are a lot of ways I like to enjoy salmon, but this might be my new go-to.

Ingredients:

  • 4 salmon fillets (doesn’t matter if the skin is on or off, you’re choice) $16.97
  • 4 tablespoons soy sauce $0.20
  • 5 cloves of garlic, minced $0.05
  • 1/2 teaspoon white sugar $0.01
  • 2 tablespoons honey $0.40
  • 1/2 teaspoon salt $0.01
  • 1/4 teaspoon ground black pepper $0.01
  • 3 tablespoons ground ginger $0.90

Total cost $18.55
Cost per serving $4.63

Directions:

1.) Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with aluminum foil. Oil the foil slightly so the salmon doesn’t stick.

2.) Whisk all ingredients, except the salmon, together in a small bowl. Place the salmon on the baking sheet (skin-side down if you’re leaving the skin on) and pour the marinade evenly over top.

3.) Place the baking sheet into the hot oven and bake for 10 to 15 minutes, depending on the size of your fillets. When the flesh of the salmon just starts to separate into definable layers, it is ready.

4.) Serve and enjoy!

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