There are so many salmon-haters in the world, but I’m confident this recipe could change their minds! I got the inspiration for this one from Corey’s parents- they bought a HUGE piece of a salmon and gave us a portion, along with a variety of fresh vegetables. They told us that they made an asian-flavored marinade for the salmon, put it on the grill with the vegetables, and had a delicious feast! I decided to try a similar approach with our dinner tonight. On a side note, we had a special addition to our meal, thanks to Corey’s trip to Costco today. He brought home two huge portobella mushrooms filled with cheese, crabmeat stuffing and topped with 2 shrimp! It was seriously awesome. My dad is gonna have to give this one a try for my salmon-loathing mom this week!
1/4 cup Ken’s Herb and Garlic Marinade (or any kind of prepared marinade you have on hand-
you can even skip this ingredient if you want)
5 tablespoons Reduced-Sodium Soy Sauce
1 tablespoon honey
1 tablespoon Makoto Ginger Dressing (the BEST dressing in the world! If you don’t have it or don’t want to buy some, just substitute 1 teaspoon ground ginger)
1 tablespoon Red Wine Vinegar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Enough salmon for 2 people- we used a portion that was about 3/4 pound, and then cut it in half (if the skin isn’t removed, don’t worry, it will come off after baking)
Whisk all ingredients together in a bowl, then place the salmon filets in a small baking dish or loaf pan and pour marinade over top. Cover will tinfoil and place in the fridge for anywhere from 30 minutes to 2 hours.
Preheat oven to 425 degrees (to roast the vegetables first, see below). When the veggies are roasted, turn heat down to 375 degrees.
Take the salmon out of the fridge and place the filet in the middle of a large piece of tinfoil. Make a little “salmon purse”, folding the sides together in the middle, and creating two handles at the top. Be sure it is completely sealed. Place in the oven and bake for about 20-30 minutes, depending on the thickness. You will know it is done when it turns a light pink color and flakes with a fork. Remove from pouch.
Zesty Roasted Vegetables
2 medium to large carrots, peeled and sliced into rounds
2 small yellow squash, sliced into rounds
1 small head of broccoli, cut into florets
1 small head of cauliflower, cut into florets
1 medium zucchini, sliced into rounds
4 tablespoons Reduced-Sodium Soy Sauce
1 tablespoon Ken’s Herb and Garlic Marinade
2 tablespoons EVOO
salt, pepper and garlic powder
After slicing vegetables, lay them in an even layer on a cookie sheet. Pour the EVOO, soy sauce and marinade over the veggies. Sprinkle salt, pepper and garlic powder over top. Use your hands to mix everything together, coating the veggies in the mixture. Roast in the oven at 425 for 25 minutes, using a spatula halfway through roasting to flip them.