Recipe by NOBREAD Contributor, Analiese Trimber, Founder of The Bacon Princess Blog.
If you know me, you know that nine times out of ten, if salmon is on the menu at a restaurant, I’m ordering it. Salmon is flavorful but still leaves you feeling lightweight, which has its purpose. Trust me, I love a good steak and potatoes meal, but sometimes you just need salmon.
Despite loving salmon so much, I had never really cooked it for myself. Part of my hesitation was that I didn’t know where to get it. There’s a lot of fishiness going on in the seafood industry (no pun intended) when it comes to sustainability and ecologically safe practices. Luckily, I’ve found my solution.
Because I’m not a salmon master yet, here are two ways to cook it that are pretty easy yet ridiculously delicious.
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
2 large filets salmon
1/4 cup Asian Ginger marinade
1/4 cup Sweet Mustard marinade
salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.
- Place salmon on baking sheet.
- Sprinkle salmon with salt and pepper.
- Pour both sauces into two separate, small dishes.
- Using a paint brush or cooking brush, spread Asian Ginger sauce on one filet of salmon.
- Repeat this process with the Sweet Mustard sauce.
- Place salmon in the oven.
- Cook for about 15-20 minutes, or until salmon is cooked through or to your liking.
- Serve with your choice of side dish. I paired the Asian Ginger salmon with black rice, and the Sweet Mustard salmon with quinoa.
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