We love salmon. Now we are back down to the two of us (sniff, sniff) this is one of our absolute favourite go-to recipes. The flavours are delicious and it couldn’t be easier to make. If you are using a single piece of salmon like us ( I think you end up with a nicer mor juicy fish that way) then, depending on the thickness of your pice, you may need to cook a little more than 12 minutes, maybe more like 15. Here’s the recipe by Colu Henry from the New York Times with my notes. For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour. Ingredients 4 skin-on Scottish salmon fille
Cooking and eating with my family and friends