Mystery Solved - Roasted Salmon

One thing I have always liked was fish. Not fish sticks, mind you (because, really, what part of a fish can be made into sticks?). Fish.

Frozen fish fillets are ok, but I much prefer fresh. Baked fish is something I’m a particular sucker for. I generally don’t cook a lot of fish – growing up it wasn’t something that was cooked a lot at home. But that certainly doesn’t stop me from finding recipes now so I can correct that error, now does it?

Roasted Salmon

¼ cup soy sauce
3 tablespoons dark molasses, preferably unsulphured
2 teaspoons lime juice
4 salmon filets (6-8 ounces each) with skin
Vegetable or Olive oil
Kosher Salt

Whisk soy sauce, molasses, and lime juice in a shallow non-reactive dish. Add salmon filets, flesh side down, and marinate 30 minutes or slightly longer at cool room temperature.

Preheat oven to 450 degrees F. Line a heavy, rimmed baking sheet with foil and grease the foil with oil.

Place salmon fillets, flesh side up, on the baking sheet. Salt lightly. Roast salmon until flesh is opaque and flakes easily when pierced with a sharp knife, 10 to 14 minutes depending on thickness. Remove from over and, using a metal spatula, loosen each fillet from its skin and transfer to dinner plate.

Notes from the Hare

This salmon recipe came with the Crispy Asian Salad that I posted Tuesday – half of the dressing made for the salad can be drizzled over the fish, which you can then sprinkle with some of the remaining cilantro and peanuts.