"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.
These look divine! I haven't made salmon in ages and it's sounding great right now.
Sounds wonderful!
http://chicgeekery.blogspot.com/
yum. i'm so scared to cook fish. your pics are gorgeous
Where do you find lime and lemon basil?!?!? I have never seen this before in my life!
Haley @ The Girly Girl Cooks
Wowee Megan this looks and sounds SOOOO good! I am not a fish lover either and I am majorly wanting to sink my teeth into this right now! Great job!!!
First time here…I am glad that I reached here…Straight away bookmarking your blog..
Salman is my favorite fish and this looks so mouthwatering..Thanks for the recipe dear…i am following you blog..
If you have time do check out my blog..
http://yummytummy-aarthi.blogspot.com/
Aarthi
I'm getting hungry just by looking at it.
Alba
Thanks for the salmon rundown. I've been using a list of sustainable (and tasty) fish that are good to eat. I think it makes a huge difference and doesn't take too much effort on my part.
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx
Remind me of this dish when I'm scouting for fish dishes. Slowly but surely, I'm breaking down Marcus' defenses because in addition to being anti-dessert, he's also anti-fish. Salmon is coming soon.
I am a former salmon-disliker, who changed my ways when I began eating only wild caught fish and found there weren't that many options easily available to me. In the past few years, it has actually become my very favorite fish and I am always on the search for new recipes. This looks delicious!
I love love love salmon. This looks extremely yummy 🙂