Soy Ginger Salmon

Happy Friday! Happy Royal Wedding Day!

This recipe is inspired by the way my Mom loves to prepare Salmon. It is comforting and familiar and involves baking the mild orange fish in a ginger, soy, molasses and lime based marinade. 

On the side I have green and yellow peppers. Seasoned with salt, pepper and sautéed in a little olive oil the simple preparation compliments the range of salty, sweet and garlicky flavors in the salmon recipe I will do my best to detail from memory below. The amount of ingredients are generally proportionate to the size of the piece of fish. I had about a pound.

Ingredients

1/2 cup Soy sauce

1/4 cup molasses

2 tablespoons Teriyaki sauce

3 cloves of garlic, minced

2 tsp ginger, grated

1 lime, juiced

1 lb salmon fillet

1/2 green pepper, sliced lengthwise

1/2 yellow pepper, sliced lengthwise

1 cup jasmine or white rice

Preheat the oven to 425 degrees. Combine the first six ingredients in a baking dish. Add the salmon and marinate for about 15 minutes, brushing the marinade over the piece of fish a few times to coat the top. Bake for 20 minutes or until fish is cooked through - it should flake to the touch of a fork. As the fish bakes the marinade will take on a sticky glaze like quality.Meanwhile, I sautéed my peppers and simmered a cup of jasmine rice on the stove. Salmon also works well with asparagus, green beans, or whatever crispy green vegetable you have on hand or happen to be craving. The fish and peppers are filling on their own but I'm partial to a fluffy forkful of jasmine rice, with a hint of soy sauce. The soy and teriyaki sauces mingle to form a flavorful base for the mild fish accented with sweet molasses, bright bursts of lime and potent ginger. It had been awhile since I enjoyed a nice piece of cooked Salmon (I seem to eat it in sushi or smoked form more often these days) but it used to be a staple in my weeknight meal rotations! I'm glad I thought to bring it back. Plus, it's super easy to make. What's your favorite type of fish to cook?