Friday, May 18, 2012

Anie's Salmon


While spending a much needed weekend away, I procured this amazing salmon marinade recipe from an old high school friend. Anie was, and still is, a meticulous person, whose food choices reflect careful consideration to health and solitude. Even in high school, Anie would tell me about her brown rice and kimchi breakfasts, the time she spent meditating before school, and the special teas her mother would give her when she was sick.

I have since, somewhat caught up to her, as far as taking my health more seriously, this coming from a girl who skipped breakfast and lunch throughout all four years of high school, and ate candy bars before running cross country (What was I thinking?). However, Anie has moved on to much more exciting and complex activities, such as driving Navy ships about the Pacific, and maneuvering the coastal highways of San Diego.

Here is her simple, simple recipe for broiled salmon with a marinade. Be sure to try to find Wild Alaskan Salmon, not farm raised. Your brain and heart will thank you.

Anie's Salmon

Salmon fillets
Soy sauce
Garlic cloves, several, crushed or chopped
Brown sugar, a few spoons
Lemon juice, from one lemon

(No measurements! You won't mess it up, I promise.) Place all the ingredients in a ziplock bag with enough soy sauce for the salmon to sit in it, but not so much that it's swimming. (Tee hee hee-swimming.)
Place the salmon in the refrigerator for 6-8 hours.

Place the salmon, skin side down, on a baking sheet, and preheat the broiler. Broil the salmon, depending on the thickness, for 7 to 10 minutes. (Don't burn stuff under the broiler, like me. Put a timer on!) Check to be sure the fish is done in the middle, is opaque and flakes easily. 

If you like you can flip them and crisp up the skin. I eat the skin (don't say ew!) because, first of all, it's tasty, and second, there is a lot of good-for-you omega-3 fat in there. But I only eat the skin from the wild Alaskan Salmon, because of the chemical pollutant possibility from other types.