The Best Salmon Marinade
Ingredients:
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons honey or maple syrup
2 tablespoons fresh lemon juice (about 1 lemon)
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon fresh dill or parsley, chopped (optional, for added freshness)
Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the soy sauce, olive oil, honey (or maple syrup), lemon juice, minced garlic, Dijon mustard, black pepper, and red pepper flakes if using.
2. Marinate the Salmon:
Place your salmon fillets in a resealable plastic bag or a shallow dish.
Pour the marinade over the salmon, making sure the fillets are well coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Avoid marinating for longer than 2 hours as the acid from the lemon juice can start to “cook” the salmon.
3. Cook the Salmon:
Grilling: Preheat your grill to medium-high heat. Remove the salmon from the marinade and discard any excess marinade. Grill the salmon skin-side down for about 4-6 minutes per side, depending on the thickness of the fillets, or until the salmon flakes easily with a fork.
Oven Baking: Preheat your oven to 375°F (190°C). Place the marinated salmon on a baking sheet lined with parchment paper or lightly greased. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork.
4. Garnish and Serve:
Garnish with fresh dill or parsley if desired.
Serve with your favorite sides, such as roasted vegetables, rice, or a fresh salad.
Tips:
Consistency: If you prefer a thicker marinade, you can reduce it in a saucepan over medium heat until it reaches the desired consistency.
Salmon Type: This marinade works well with both wild-caught and farmed salmon. Adjust the cooking time based on the thickness of the fillets.
Leftovers: Store any leftover cooked salmon in an airtight container in the refrigerator for up to 3 days.
This marinade enhances the natural flavor of the salmon while adding a delicious blend of savory, sweet, and tangy notes. It’s versatile and perfect for any cooking method you choose!
Simple Basil Pesto is easy to make using fresh basil leaves and stays good in the fridge for several days! Plus, ill share an excellent substitute for Pinenuts in the post to save you money if you want.
ChatGPT
Simple Basil Pesto is a vibrant and versatile sauce that can elevate a variety of dishes, from pasta to sandwiches. It’s easy to make and stays fresh in the fridge for several days. Here’s a straightforward recipe for classic basil pesto, along with a great substitute for pine nuts to save you some money.
Simple Basil Pesto
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (see substitution options below)
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 1/2 lemon (optional, for a bit of brightness)
Instructions:
1. Prepare the Ingredients:
Wash and dry the basil leaves thoroughly.
Peel and roughly chop the garlic cloves.
2. Make the Pesto:
In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts (or substitute), and garlic.
Pulse a few times to chop the ingredients and mix them together.
With the processor running, slowly stream in the olive oil until the mixture is smooth and well combined. You may need to scrape down the sides of the bowl occasionally.
Season with salt and pepper to taste. Add lemon juice if desired, and blend again to incorporate.
3. Store the Pesto:
ADVERTISEMENT
