Today was a long and very hot day here in Los Angeles, so when it came to tonight’s dinner I wanted something easy and delicious that I could just whip up and chow down on. Summer is here, which means bikini body season is upon us.
This usually means staying away from my favorite fattening treats as best I can… I say as best I can because realistically I’m still going to be eating pretty much what I damn well please, but within reason. This dish is the perfect middle ground because it’s healthy but also packed with flavor and won’t leave you hungry for a large slice of cake afterwords. Unless that’s your routine, in which case more power to you. Even the non-fish-lovers in my family devoured this meal. Healthy, tasty, quick dinner? Count me in.
Serves 4 for a main dish.
- 4 portioned salmon fillets
- 1/4 cup soy sauce (Tamari brand for gluten free)
- 1 inch knob ginger
- 4 cloves garlic
- 1/4 cup brown sugar
Kitchen Tools: baking sheet, silpat (optional), fish spatula, gallon ziploc
Mince ginger and garlic. Place salmon fillets in your ziploc and add in ginger, garlic, soy sauce, and brown sugar. Seal bag and mix everything around to get the fillets completely covered in marinade. Let marinade at least 1 hour and up to 24.
Preheat oven to 375*F. Once oven has preheated, place salmon skin side down on silpat covered baking sheet (or just the baking sheet if you don’t have a silpat). Cook for about 20 minutes until fish is firm and interior is opaque. Serves with some cooked veggies or on it’s own.
Tips + Tricks:
*I usually get the marinade going in the morning before I head off to work so that when I come home all I have to do is pop the fish in the oven and dinner is ready to rock and roll.