September 12, 2011
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"Whole Lotta Herbs"-Glazed Salmon

Trust me, this is the shortest name for this dish I could come up with. If you wanted the full rundown of the name it would include a laundry list of other ingredients, it would include teriyaki, garlic, lemon thyme, salt, pepper, chili sauce, lemon and lime basils and well – salmon. But let’s face it, it would just be tiring for the eyes to read and on a Monday we can’t count on our attention spans being long enough to take it all in an process it. At least I can’t count on mine for that…
 I figured keeping it short sweet and to the point was the best way to grab your attention. 
Did it work?
Anyway, it’s Monday.

I’m tuckered out from an adventure filled weekend back in the now-mostly-harvested wheat fields of Palouse (See above. Darn for me? Right?) and tonight after a full day of work and then teaching a cake decorating class, I’ll be why lie? – lazy to cook. 
For days such as today, this recipe is my go-to. 
It’s undeniably easy, absolutely lightening fast and you don’t have to toil for an hour over a hot stove to get it done. 5 minutes to mix the glaze, 20 minutes in the oven, and BAM – done. 
Below is the mash up of the ingredients required.
~ 1/3 cup Teriyaki sauce
~ 1 tsp Garlic, minced
~ 1/4 cup Sweet Chili Sauce
~ Pinch of Salt
~ 1/4 tsp Pepper
~ 1 tsp minced Lemon Basil
~ 1 tsp minced Lime Basil
~ 1/2 tsp Lemon Thyme, minced
And 2 servings of Wild Caught Salmon*. Preheat your oven to 350 and you’re off to the races.
Strip the leaves off of the stalks of the little herb stems, mince them up into itty bitty pieces.

Put everything into a bowl and whisk with your fork. 

Pour it over your wild caught salmon and toss into the oven. Half way through (10 minutes), open up the oven and baste them one more times to make sure they’re thoroughly saturated in glaze then close the door and leave them to do their thing. 
They are a thing of beauty. 
Easy peasy,  and with a side of steam vegg – a healthy meal fit for the dieter in you. Now, go – get your salmon and glaze it from here ’til high heaven!
*Sidenote* – Please for the love of all that is holy, use wild caught salmon. If you don’t know the difference between “Atlantic” and “Wild Caught” Salmon, let me give you the cold hard facts… “Atlantic” salmon is just an ice way of saying “Poop Salmon”. Growing up in the great PNW, we know the difference between the two and it is vast as the Grand Canyon. Atlantic is farm raised in nets that sit over the same spot of water for wayyyyyyy to long, feeding the salmon protein packed fish feed that bulks them up and adds color to their flesh to make it look more appealing. And when they poop, it all falls to the floor of the water, killing everything around it and they end up re-ingesting all of the bad stuff they just shat out. Not to mention the texture is mushy and well, blah. So spend a few extra dollars, you’re conscious and gag-reflex will thank you. Over and out.