Spending a week watching college basketball when you haven't watched a single second of regular season games can make a man hungry. With barely enough time to get up and get another super chill barley pop, there is even less time to cook food. If there's a justifiable time order out it might be the next few weeks. However, not enough chalky tablets can keep the stomach acid inside your body from erupting like a volcano of poor life decisions. Cooler heads prevail and maybe we decide to waddle over to the neighborhood grocery store looking for something without cheese, sauce & a little less Buffalo'd.
Oven Baked Salmon (Simple Soy Marinade)
I am a sucker for a sale. I am not fucking around when I say I will purchase 12 items and all of them will be on sale. Can you believe salmon was $9.99/lb at Whole Foods this week? They might as well be giving it away... they don't want us to eat salmon (h/t DJ Khaled). Don't believe the haters who say you can't eat within a reasonable budget at WF, live by the sale (specifically for produce and meat/seafood items) die by the sale. Here are the basic betches:
- Salmon (this piece was 1.35lbs and made 3 portions)
- Low Sodium Soy Sauce (1-1/2 Cups), less sodium is preferred as we can always add more salt
- Yellow Mustard (1/2 tablespoon)
- Chili Garlic Sauce (1/2 tablespoon), can be substituted with Sriracha or hot sauce
- Olive Oil (2 tablespoons)
- Palm Sugar (1 tablespoon), any sweetener works
- Lime Juice (1 tablespoon), real limes are better but this stuff isn't bad to have hanging around
- Ginger (1/2 tablespoon, grated)
- Garlic (1/2 tablespoon, grated)
- Not shown:
- Onion powder (1 tablespoon)
First we need to cut up the filet, you could leave it whole but it is much easier to cut up before it is in the marinade. You can always ask the guy at the fish counter to cut it up for you, especially if you only need 1 portion (they will usually accommodate you). If you like to ahh do it... yourself, here is the breakdown:
Cut into as large of portions as you desire, I usually stick to a 2"-3" wide portion which comes out to 4-6 oz. Breaking out a food scale at this point is overkill, the package gives you the total weight, so eyeball it.
The skinny bottom strip in the belly, you can leave that on but you will have to remove that opaque strip covering the flesh. And if you have a dog, cook the shit out of it (unseasoned) and feed it to that bitch.
If you don't have a Microplane grater/zester I couldn't recommend you buy one enough. They are light, sturdy and sharp as fuck (watch your knuckles). You can pick this one up on Amazon for as much as lunch at that hipster sandwich shop. If you don't have one of these or a different grater with similar sized holes, you can smash the living shit out of the peeled ginger and use a knife to finely dice it.
Garlic is a little easier to break down, I only used the grater here to save myself from cleaning another utensil. You can use a garlic press or finely dice the cloves to get a similar result. All we are looking for here is getting the ginger and garlic to its smallest size, to get the most flavor out of it in the shortest period of time.
When making a marinade you don't need to be exact, close enough will get you a similar result. When I start bottling this stuff I will measure it, until then I will spoon it into a bowl and call it a day.
Add in you liquids and whisk. Forks make shitty whisks, buy a whisk.
Flesh down, skin up, that's the way... you get the point. Leave for at least 20 minutes in the fridge, I left mine in for an hour. Longer is not better with fish, there is (lime) acid in the marinade and it will start to cook the fish over a shorter period of time than you think.
Take the pieces directly out of the fridge onto a sheet pan lined with aluminum foil, no need to let this 'come to room temperature'. Fish is different from other protein (chick, pork, beef etc.) and cooks better straight out of the fridge. Make sure you place each piece enough distance apart that all sides will get brown and cook evenly.
Generic food blogs might label this food porn, a part of me dies inside every time I see that.
Place in a preheated oven at 400 degrees for 15 minutes and should look something like this.
I took the few additional pieces that I didn't eat and placed them into a glass storage container. And no I didn't microwave these in my office, a person who reheats leftover fish is an abomination and a traitor to his fellow man. This leftover Salmon is great in a balsamic vinaigrette dressed salad or made into a cold salad with yogurt, scallion and roasted red pepper on wheat bread.
Until next time.