I have a tradition with my husband of giving him a gift of a meal of his choice, cooked by me. He can choose anything he wants to eat, and I have to figure out how to make it! This is usually fun for both of us and gets me to cook things outside my usual repertoire.
One of the meals he chose was “salmon and risotto,” both things I never usually cook!
I am not a big fish eater usually, and when I do enjoy fish, I choose to do so at a restaurant, cooked by people who know what they are doing! I scoured the internet to find salmon recipes I could use and/or modify and ended up with a meal that I have since repeated several times and it is always delicious!
I read a lot of recipes and finally settled on my own combination of the following two:
I’ll share the risotto recipe in a separate post, stay tuned!
(makes 2 portions)
- 2 salmon fillets, fresh
- 1/3 cup blackstrap molasses
- ¼ cup tamari sauce
- 1/8 cup dry white wine (eg: pinot grigio)
- 1/8 cup water
- ¼ teaspoon ground ginger
1. Mix together molasses, tamari, white wine, water, and ginger in a medium bowl.
2. Marinate the salmon in this mixture for at least 2 hours in the refrigerator.
3. Remove salmon from mixture and place (skin side on the bottom) onto a baking sheet lined with parchment paper.
4. Pour remaining marinade (from which you just removed the salmon) into a small saucepan and reduce over medium-low heat until you’re left with about half the original volume (about 10 minutes).
5. Start heating broiler, then paint salmon with reduced marinade.
7. Cook salmon under broiler, about 5” from heat, for about 10 minutes per inch of thickness.
8. Do not turn salmon but do baste salmon 1-2 times with the reduced marinade during cooking.
I suggest serving this salmon with my Dairy-free Risotto recipe and a glass of dry white wine (the same wine you can use to cook both these dishes!).