The "I hate (or love) salmon recipe you will ever need!

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I hated salmon. I like other fish, like sea bass, mahi, sole and all kinds of shellfish but salmon was something I just couldn't bring myself to like. No matter how I prepared it, I still hated it. I tried it grilled, baked, with every kind of seasoning imaginable but I still couldn't stand it. I know there are many people who love it, like my husband Kal, but I just couldn't eat it. One afternoon, after reading "the many benefits from eating salmon", I wondered if there were other people like me, and I so I did a search on "what is a recipe for people who hate salmon". Lo and behold, there it was! The perfect recipe for salmon haters that promised no fishy taste. I decided to give it one more try and guess what? It worked! It worked so well that I went from hating it to loving it! I'm now eating it at least twice a week! No longer a hater.....as long as its prepared this way:)

Here's the recipes courtesy of "She Loves Biscotti".

4 salmon fillets, approximately 5 oz each, rinsed and patted dry

(I buy my salmon frozen from Costco. They come individually packaged, and I prefer the skinless boneless variety. That being said, you can use fresh, frozen, skin on or off)

1/3 cup of pure maple syrup

3 tablespoons of soy sauce ( I use low sodium but anything will work)

1-2 Tablespoons of sesame oil

4-5 cloves of garlic pressed or slivered (I also have used the jared garlic, and add a couple of teaspoons to the marinade)

1 teaspoon of ginger, fresh and grated ( I short cut this by just adding about 2 teaspoons of the spice itself)

black pepper to taste

sliced green onions for garnish ( original recipe says optional but they aren't for me)

*Grilling sheets

1. In a small bowl whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and pepper.

2. Take the salmon, pat try and put in a shallow dish. Turn to coat. If you are using skin on fillets, lay skin side up. I say shallow dish because I want the salmon to be covered as much as it can be with the marinade. Cover with plastic wrap and place in refrigerator.

3. After 20 to 30 min turn salmon to the other side. This is a little different from the original recipe with marinates for a total of 30 min with intermittent turning but I like to make sure the marinade is absorbed so I do each side 20 to 30 min. Don't discard the marinade. It will be the glaze/sauce to finish the fish.

4. If you are grilling, grill as usual. (If your fish sticks to your grill, you might want to try these grill reusable sheets. They work like a charm). If you are doing this in the oven, transfer the salmon to a parchment lined backing dish and bake for 15 min or until opaque or flakes in a 400-degree oven.

5. While the salmon is cooking, take the marinade and transfer to a small saucepan. Bring to a rapid boil, whisk for 1 minute and reduce heat to medium high and simmer for an additional 1-2 min until slightly thickened. Keep whisking. (I add one step in that I strain the marinade. Not necessary but I do it)

6. Plate the salmon, pour or brush the glaze and garnish with the sliced green onions.
   

I think the green onions definitely add to the dish so I would not skip it. Even Kal who does not like green onions, wants it on his plate.

I usually serve this with "Margie's Rice". It's a simple rice dish from my friend Marge that is utterly delicious. Look for that next!

Let me know what you think of this recipe and if you have any suggestions. I would love to hear from you!

Liz ❤️