Cooking fish can be tricky. It’s easy to worry about under-cooking it and then over-cook it by mistake. We cook some kind of seafood at least once a week, and yet so often I hesitate to say that the fish is done. I’ll offer my tips for cooking fish well in a later post. For now I want to share a recipe for salmon that is simple, delicious, and truly idiot-proof.
1/4 cup soy sauce
1/4 cup white wine
1 1/2 T oil
2 cloves of garlic, mashed with salt
1 T minced ginger
2 T brown sugar
1 lb salmon, washed and dried
Mix all of the ingredients for the sauce and pour over salmon to marinate
Roast fish for about 10 minutes, basting with the sauce once or twice. (If the sugar in the marinade starts to burn, lower the rack.) And voila!
The marinade keeps the fish so moist that even if you over-cook it a bit, it never tastes dry. Last night, as you can see from the photo, I served it over Udon Noodles with Soy-ginger sauce, a preparation that earned an A from The Professor.
For a heart-warming winter meal, serve the salmon on a bed of leek and pea risotto. In the summer, I’ve served the salmon alongside Israeli couscous and grilled asparagus. For a lighter meal, it would be delicious served with a spinach salad.
I love this salmon recipe because it’s simple to prepare, offers myriad meal options, and it is endlessly forgiving — which makes it great for dinner parties or even family dinners with multiple elements. I know that the salmon can sit while the pasta cooks a few more minutes or the asparagus is grilled or the guests are herded to the table and that it will still taste good.