I have decided to start posting some of my favorite recipes on my blog. Why, you ask? Well, a food category fits nicely on my blog sidebar since it starts with an “F”. But mostly because I like love to cook and am always looking for new recipes, and maybe you’re like me.
This is one of my favorite all time recipes, so we’ll start with this one. It’s from a gal pal whose son played lacrosse with #3 son. Sandy’s a classic overachiever ….great at all she does: beautiful, marathon runner and runs a homeschool co-op. Yes, there is much to envy about her…..and then there’s the salmon.
If you ever need a recipe to impress it’s this one. Yet, it’s easy and quick enough for a regular night supper. It’s so good that a friend of my sisters who is a big time caterer in Atlanta, added it to her menus.
Yes, it is that good.
This is the story behind Sandy’s Salmon:
All my boys were lax players in high school (two played in college). At the end of the lax season we always had a team/family potluck dinner. I was the team mom and so I was busy while people were going through the food line with programming for the evening. By the time I was able to go through and get a plate…all the team and their entire families had gone through and there was really nothing left. Except this big platter of salmon that was cut into individual portions sizes and at room temperature.
Yuck. (I thought.)
Up until that point I always passed on salmon. Too fishy for me.
That was before the raving started.
I heard a couple of people asking between themselves: “Did you try this salmon?” There was a buzz in the room about the salmon. My hub had a piece and said, “Steph, you need to try this.” I must have been extra brave or really hungry to eat room temp fish. But I figured-could so many people be wrong?
They were not.
It was beyond good. It was FABULOUS.
That’s just how we roll here on the farm.
That’s how the salmon recipe got its name. It’s that good.
1 Salmon filet (2.5-3 lbs., skin removed from both sides)
1 tablespoon brown sugar
1 teaspoon honey
2 tablespoons butter
2 tablespoons stone ground mustard
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoons grated fresh ginger
In a saucepan over med. heat, melt the butter, brown sugar and honey–(do not overcook or you will have caramel)
Remove from heat and whisk in mustard, soy sauce, oil and ginger. Allow to cool.
Place salmon on greased aluminum on cookie sheet. Brush salmon generously with mixture. You will probably have a little left over, but use it all–the more, the better!
Cook at 350 for 30-40 minutes, then let stand for 5-10 minutes.
Be prepared to have them rise up and call you blessed!