The only fish that I can skillfully cook and remain edible is salmon. I recently baked a nice piece of halibut and it was as dry as a can of tuna fish. Let’s just say that Taylor the cocker spaniel is not so picky about dry fish. Plus, fish is good for his skin and coat.
Maybe it’s all those good omega 3′s that keep the salmon moist during my necessity to over bake fish or maybe it’s the moisture of this easy marinade. This recipe doesn’t require exact measurements. It’s just a simple shake of the tamari bottle, a drizzle of honey, a couple of shavings of frozen ginger and a sprinkle of sea salt.
Ingredients for Salmon marinade
First, place one portion size piece of salmon on top of one sheet of Reynolds Aluminum non-stick foil (enough to fold and make into a package).
Add the following ingredients on top of the salmon:
- 1/2 tbs Tamari (wheat free soy sauce). You can also use regular soy sauce.
- 1 tsp honey
- 1 tsp grated ginger. I keep a knob of peeled, frozen ginger in the freezer and then I use a microplane to shave the frozen ginger onto the fish.
- 1/4 tsp sea salt. I used Alae salt which is Hawaiian red clay salt. One of my husband’s sailing crew members lives in Honolulu, Hawaii and he brought me this bag of Amy’s Fish Market Alae Salt when he was in San Diego for a sailing regatta.
The measurements above are approximate (as in a total guess). It’s easier to free-style it and shake, drizzle, sprinkle the ingredients on the salmon.
Next, pull the two foil sides together, then fold down to the fish. Leave a bit of room for steam. Fold in the ends, place on baking sheet.
Salmon in foil pockets
Bake at 375 degrees (190C) for 15 minutes. I like my salmon cooked through, so I had to bake 5 minutes longer.
Salmon and salad for dinner
So there’s dinner … mostly greens and vegetables with 3 oz of salmon. For salad dressing, I squeezed half a lemon, 1 tbs of olive oil, and a sprinkle of salt.
What’s your easy go to dinner?