My kid loves salmon – loves – so when this recipe appeared on the back cover of a section of the paper, he requested we cook it the next day. Everyone was happy with the results. I don’t know how to describe salmon as tenderized, aka not dry, because it’s not a piece of meat. However uuu oh describe the texture, that marinade was workin it. Like most toddlers, Finn loves a sauce and it worked out perfectly that the sauce was already right there. And it was so easy – the marinade could easily be whisked up in the morning so you can just pop it in the oven after school and be sitting down for supper 20 min later. Or do the whole thing night-of. I marinated for less than an hour and it was still delish.
In a large bowl, combine 1/2 c. plain Greek yogurt, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp brown sugar, 2 tsp fresh ginger (I only had powder so I guesstimated an appropriate amount), 2 cloves of garlic (grated), 1 tsp paprika, 1 teaspoon salt and ½ teaspoon pepper, and whisk until smooth. Add 4 6-oz salmon fillets and get them fully coated with the yogurt mixture. Let the salmon settle in the fridge for 1-24 hours (but no longer to avoid the dish getting mealy). Bake the fish at 375 on a lined sheet for 10-12 min (though if you have a thick piece like me, you could need double that). The recipe suggests finishing off in the broiler but I didn’t feel like setting off my smoke alarm – still worked. Serve with a bunch of fresh dill and quartered lemon.
Peaches to Apples 