Wednesday, December 5, 2007

Mahogany Marinated Salmon

This is my favourite way to do salmon. The recipe's adapted from Dana McCauley's Pantry Raid. Because it's so fast and five ingredients only, I often make it for dinner on weeknights. If you want to make a more complete meal, serve it with a salad, rice or couscous with mushrooms, onions and raisins.

Mahogany Marinated Salmon

2-4 servings of fresh or thawed raw salmon (either fillets or steaks)
1/2 cup of your favourite BBQ sauce
2 Tbsp soy sauce
1 Tbsp finely grated ginger or ginger puree
1 Tbsp honey

Combine the BBQ sauce, soy sauce, ginger and honey in a bowl with a whisk or a fork. Marinate the salmon in this mixture for at least 20 minutes or up to four hours.

Preheat the oven to 230°C (450°F). Place the fish portions on a baking sheet and bake for 15 minutes, depending on the thickness of the fish. The rule of thumb according to the Canadian government when you are cooking fish in the oven is 10 minutes per inch of thickness, plus another five minutes added to the total cooking time if the fish is wrapped in foil or cooked in a sauce, as this one is.


Erin said...

I have never tried BBQ salmon, although I like your Asian combination flavors. I might have to give this a try some time. As you say, it seems like it would make a great and easy dinner.

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