Classic Salmon

Here it is folks! THE classic salmon recipe of the Appel-Wood household.  As a kid we used to eat this salmon at least twice a week, whenever we had company, and even more during grilling season. I had it so much that for a while I thought I didn't even like salmon! Since I've grown, (and started buying my own groceries!) this recipe has become the ultimate comfort food treat. For all my clients tuning in- tens points to you for all the healthy fats found in salmon! I recommend wild caught or sustainably farmed salmon or best of all (if you can get it) try Copper River salmon (yummmm!). Enjoy! 

-Ranier

Classic Salmon

Marinade:

• 1/2c soy sauce
• 2-3T grated fresh ginger
• 3+ crushed garlic cloves
• 1/4c fresh lemon juice 
• variation: add a splash or two of Mirin (sweetened Japanese sake)

Rinse salmon. If baking, line a large glass dish with tin-foil leaving enough on each side to close over the top of the fish and pre-heat the oven to 425F. If grilling place salmon in dish or platter deep enough to hold in the juices.

Mix ingredients for marinade in glass jar (if saving some for later) or bowl and pour over both sides of the fish. Let stand in juices for as long as desired (or don't).

If baking close tinfoil and slide into oven for about 20 minutes or until color turns (check thickest part of fish- see if dark pink parts have all turned light pink), add more marinade as needed. Remember: the fish will continue to cook once out of the oven! DONT over cook!

If grilling place fish skin side down (if there is skin) and leave grill at medium-high heat. Add marinade and flip as needed.

When done, take off heat and enjoy! To make it truly classic accompany the salmon with Classic Greens and baked sweet potatoes. :)