Salmon for the Squeamish

I went many, many years without eating any fish besides tuna salad and fish sticks. I had issues both with texture and... well, fishiness. I'm still not a huge seafood fan, but I have finally embraced salmon -- and I don't just tolerate it, I adore it. But only the way I cook it. This recipe helped me turn the corner and become a salmon-lover, and is a result of much experimentation and combining of recipes.

Best Salmon Ever

3 cloves of garlic, minced
2 inches of ginger root, finely grated
3 Tbsp soy sauce
3 Tbsp honey
1/4 to 1/3 cup olive oil
1 filet of salmon, preferably wild-caught

Combine the first five ingredients in a shallow dish large enough to fit the salmon. Add the salmon and marinate in the refrigerator about one hour or so.

If it's not January and you have access to a grill, then by all means, grill it! I use aluminum foil as a tray for the salmon, and grill over medium-high heat for 5-10 minutes, or until the salmon is flaky. The goal is to get the honey to caramelize, so there is a gorgeous brown crust.

If grilling isn't an option, then use the broiler. Preheat broiler and place the salmon filet on a broiler tray that's been lightly brushed with olive oil. Spoon all of the marinade over the salmon -- don't waste a drop! Broil for 5 to 10 minutes or until the marinade forms a nice brown crust on the top and the fish is flaky.



Last night I served it with wild rice pilaf, fresh homemade bread, and my favorite spinach salad with pomegranate seeds and bleu cheese. Yum! And surprisingly popular among the preschooler set.