We had a dinner party, making two different salmon filets, one salmon filet had a lemon parsley butter sauce, and one had a soy maple sauce.
I will blog the lemon parsley butter salmon shortly, but the soy maple salmon recipe is below:
Soy Maple Salmon
1.5 – 2 lb salmon filet
1 tablespoon canola oil
1/4 onion, sliced
1/2 cup parsley, chopped
2 cloves garlic, chopped
l teaspoon cumin
1 teaspoon paprika
salt and black pepper to taste
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup Nakano seasoned rice vinegar
squirt mustard (about a teaspoon)
juice of 1/4 lemon
Place salmon in flat tray, skin side down . Mix seasoning ingredients in small bowl, rub on salmon. Mix marinade and pour over salmon. Flip salmon skin side up, and allow to marinate in refrigerator one hour.
Preheat oven to 425 F.
Place salmon skin side down in tray. Bake salmon for 15 minutes until salmon flakes easily with fork, spooning sauce from tray over salmon midway through baking.
Serve immediately, pouring tray sauce over salmon.
We served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted soon).