FOIL-BAKED GLAZED SALMON
It's officially cold-weather season. I can't be bothered to remove myself from a swaddle of thick blankets for more than a few minutes at a time, so cooking anything too complex can be a struggle. I remain hopeful that the heat will be turned on in the next few weeks, but until then, I'll be in front of the space heater with a mug of hot tea.
This delectable Asian-inspired meal takes 20 minutes, start to finish. And it's full of protein, good fats, and an assortment of veggies!
If you're working with frozen salmon (like I always seem to be), thaw it in a bowl of warm water for 5-10 minutes. Preheat your oven to 350°. While all of this is occurring, make the glaze for your salmon. You can eyeball the measurements based on how many fillets you'll be glazing.
light-colored olive oil
You can use ginger, rice vinegar, and sesame oil, too, if you have them on hand. Whisk all ingredients together in a small bowl.
Line a baking sheet with foil, place salmon in the center, and spoon the glaze/sauce you just made over the whole fillet. Fold the foil in from all sides around the salmon to create a sort of pouch. Make sure it's all tucked in and sealed, then bake about 15-20 minutes (closer to 20 for more than one fillet).
Open the foil and broil for 2-3 minutes to get the caramelized look + taste.
Serve with steamed veggies (I tossed with a bit of soy sauce) and brown rice, if you prefer.