My roasted salmon recipe is one of my biggest crowd pleasers.
I can’t tell you how many people make it. The short and dazzling favor lineup in this roasted salmon dish does its magic with practically no work.
No problem doubling the roasted salmon recipe when you have a larger group, it will all get prepared in the same record time. When I make it for a party, it is the very last thing I put into the oven, as guests arrive: that’s how quick and foolproof it is! You will never say you are bored of salmon again!
Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).
For this recipe, as with all recipes, no exception, please use a real, not disposable, pan. A real pan makes the whole difference, not only in the end results in this dish, and absolutely every dish, but in doing the right thing about cooking the healthful way.
Roasted salmon is delicious at room temperature too.
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons Dijon-style mustard
- 2 tablespoons toasted sesame oil
- 1 tablespoon coarsely ground pepper, or less to taste
- 1 pouch Levana Nourishments Mushroom Medley
- 1 center cut piece salmon, about 2 pounds, skin off, bones out, trimmed
Preheat the oven to 500°F.
Mix all but last ingredient in a bowl. Place the salmon skin side down in a baking pan just large enough to fit it snugly in one layer (no empty spaces please, or the liquids will burn).
Pour the sauce evenly over the fish. Bake 15 minutes. Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature. Makes 4 main course servings.
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