Honey-soy roasted salmon – from Parents Need to Eat Too!
Posted by Jeanne on February 7, 2012
I’ve been reading Debbie’s blog for years and have been eagerly awaiting the publication of her book since she it was announced (last year? I can’t even remember.). I’m even more excited that the book is coming out this month, because my life circumstances have conveniently aligned with the book launch. What better timing than to have a book about cooking for new parents released a month before our first baby is due?
It’s fate, I’m telling you.
So I was EVEN MORE excited when I was asked to participate in the blogger cooking party leading up to the book’s launch. For those of you who are also eagerly anticipating the launch of Parents Need to Eat Too, you can pre-order a copy and get a free digital starter kit to go along with it. Or you can try and win one from me!
To enter, leave a comment on THIS VERY POST with your earliest food memory. First bite of a favorite food? Cooking with a parent or grandparent? All comments entered before midnight CST on Tuesday, February 21st, 2012 will be included in the drawing for a copy of Parents Need to Eat Too.
On to the food! The first recipe I tried was honey-soy roasted salmon.
Cooking time: 35 minutes (5 minutes active)
1/3 cup honey
1/4 cup reduced-sodium soy sauce
1 teaspoon Sriracha sauce or other asian chili sauce, or to taste
Four 6-ounce salmon fillets, skinned (we used skin-on frozen fillets from Trader Joe’s – I don’t mind salmon skin and tend to prefer to cook with it on, actually)
Cooked rice and a green vegetable, for serving
Preheat oven to 450°F.
1. Whisk together the honey, soy sauce, and Sriracha in a shallow bowl. Add the salmon, turning to coat, and marinate for 20 minutes at room temperature, and up to 1 day refrigerated.
2. Grease a baking dish large enough to hold the fish in 1 layer. Remove salmon from the marinade and arrange in the dish (skin-side down, if you’ve left it on). Reserve marinade.
3. Roast fish just until it’s opaque all the way through, 12 to 14 minutes.
4. While the fish is roasting, pour the reserved marinade into a small saucepan and bring to a boil. Cook until thickened, 4 or 5 minutes. (watch carefully or you’ll wind up with something akin to tar.)
5. Serve the fish with the rice and a green vegetable, and pass the sauce separately.
I doubled the marinade amount so that we would have some extra sauce. I served it with steamed rice and some dragon beans we had in the freezer from this summer.
The fish was great and the marinade is something that can be thrown together before work in the morning without making a mess or having to do things like dice and saute onions at 7 am. We promptly forgot to marinate the fish in the morning, as the day we planned to make this dish ended up being the day after I checked the alarm on Sunday night and then shut it off again. So we were a bit rushed in the morning… but it the fish was nice and flavorful even with only a 20-minute marinade while the oven preheated.