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GarryGergich: Soy-Dijon Baked Salmon
This is my favorite marinade for baking salmon, which I love to do. Salmon is really easy and both over and undercooking isn’t the end of the world, but the flavors from the soy-dijon combination are incredible. For additional tips, pictures and wit go to:
Ingredients
* 2 salmon fillets, about 1 pound
* 3 tablespoons of olive oil
* 1.5 tablespoons of high-quality soy sauce
* 1 tablespoon of dijon mustard
* Pinch of salt and pepper to taste
* Prep time – 25 minutes
* Cook time – 25 minutes
Instructions
1. Start by whisking the olive oil, soy sauce and dijon mustard together in a small bowl, until emulsified. Lightly sprinkle salt and pepper over your salmon.
2. Place the salmon fillets in a small container, just large enough so that they can lay flat. Then pour 3/4 of your marinade over the salmon, reserving the rest for later. Cover the salmon and place in your refrigerator for at least 20 minutes. Since the marinade doesn’t contain any acids, which would essentially start cooking the salmon after a short while, you can leave it marinading overnight if you wanted to.
3. At this point, start pre-heating your oven to 375°, and oil up a baking sheet. Salmon has a tendency to infuriatingly stick to its cooking surface, and can get a bit messy if you don’t provide the proper amounts of oil. Take your fillets out of the marinade, allowing the excess to drip off, and place them skin-side down on the baking sheet. Place it in the oven, and bake for 25 minutes. Remove and pour over reserved marinade to taste.
4. Serve with additional marinade on the salmon, or on any side dishes you decide to pair it with. Salmon goes wonderfully with a green and grain, so feel free to use rice, couscous, broccoli, brussels, etc.
Update: Lots of people have asked about the brussels sprouts as well, and that’s a really simple recipe:
Roasted Brussels Sprouts
* 1-1.5 pounds of brussels sprouts
* 3 tablespoons of olive oil
* 1 teaspoon of salt
* 1/2 teaspoon of pepper
1. Preheat oven to 400 degrees.
2. Trim ends off of brussels sprouts, remove tough outer leaves and slice in half. Toss them in a big bowl with olive oil, salt and pepper until evenly coated.
3. Spread out evenly on a baking sheet, /u/porradavfr is 100% right that you want a single layer and to give ’em space – that way they roast evenly and can caramelize deliciously. Roast for 35-40 minutes, or until they look fully browned. Check them every 10 minutes and give them a stir so they can brown all around.
Normally, brussels sprouts take on whatever flavor you add to them really well and I love to take advantage of that. However with this salmon, it’s *so* flavor forward that I like a contrastingly simple brussels sprouts so I don’t add anything else.