If you could see the view from my where I write this morning you would understand why I will keep this short and sweet. That and I'm childless for at least another 24 hours. OK, I can't resist...here it is:
Don't worry...I'm soaking it all in for everyone!
This week, I asked my mother-in-law if I could take pictures of her making her famous baked salmon. Yes, my mother-in-law comes over to cook for the family about 4 times a week, and yes, I'm a very lucky gal. She loves to cook and she lives for fattening up her grandchildren. But it wasn't always this way.
When we found out that Tristan had multiple food allergies about 7 years ago (gasp--he will be 8 in less than two weeks!), all the caretakers, my mother-in-law included, was stumped at how to feed him. This was especially true during the three or four months while I was still breastfeeding when he and I were on an elimination diet, strictly avoiding the top 8 allergens. For over a month, he survived on halved grapes, Cheerios, Costco rotisserie chicken, & breastmilk.
Over the years, my mother-in-law has successfully created lots of recipes that are not only allergy-friendly, but family-friendly too. This is one of our favorites, and we eat this at least three times a week, along with a few side dishes.
Here comes a quick disclaimer for the photos and recipe that follows. Not only is she a good cook, my mother-in-law works fast. I thought I worked fast, priding myself at how I zip around doing three things at once. Oh, no. I could barely get the salmon inside the frame of the picture as she was prepping it. But I did my best.
Next disclaimer...there are no measurements. If you could see how fast she works, you'd know there was scarcely time to measure anything. Just a little of this and a little of that. Which is great when you're in a hurry. Make it a few times and it'll be easy to adjust to taste.
So here it is.
15 Minute Salmon (contains soy, wheat)
1. Preheat oven to 375. Foil line a baking pan and rinse and dry salmon filet. Chop up a green onion.
2. Grease pan with olive oil, then rub a layer of olive oil onto both sides of the salmon.
3. Pour a bit of marinade (like Mr. Yoshida's Original Gourmet sauce) or Soyaki sauce (Trader Joe's) on top of the filet, and rub into both sides. A little goes a long way for these sauces. I believe both of these sauces contain soy and wheat, but I will check when I get back to reality.
4. Season additionally with garlic powder, basil, and smoked paprika. Add green onion for garnish if desired.
5. Skin side down, bake for about 10 minutes (adjust for thickness). Because it is baking uncovered, you should get a nice crispiness on top. If you like it crispier, try cooking at 400.
OK, the vineyards are calling. Enjoy your week everyone!