Salmon is brain food, and I need brain food.
I’ve had a reputation for losing things ever since I was little. When my friends and I used to get dropped off at the mall by our parents, I would leave my purse in one of the stores every time. It was expected. I’m that kind of paradoxical person that’s responsibly irresponsible and unorganized. Somehow I make it work.
I swear everyday I put something down and can’t remember where I put it. I spend twenty minutes looking for sunglasses that are on my head. I search my entire apartment for my hairbrush that fell under my bed when I brushed my hair five minutes ago. I leave the salt in the fridge.
And without fail, I leave my apartment only to come back twenty seconds later to get whatever I forgot. Phone, purse, food, whatever. Thank god for the hook to hang my keys, or else I would never be able to drive.
Salmon to the rescue.
I try to switch up my proteins throughout the week. Something with tofu a couple nights, then maybe some bean burgers or lentil soup, then some kind of fish dish. I love this salmon because it really is super easy. Before I go to bed, I take it out of the package, stick it in a Tupperware and defrost it until dinner the next day. Then I whisk together the marinade and let it work its magic for as much time as I have (30 minutes is fine). Pop it in the oven and voila, dinner is served.
I’ve mentioned before that I love Target’s frozen wild salmon fillets. They really do make dinner a breeze.
Trader Joe’s is a great place to shop for this recipe because they sell toasted sesame oil and rice vinegar for under three dollars. The sesame oil really makes the dish, so I don’t recommend subbing a different oil. I’ve tried it with olive oil and it isn’t nearly as delicious as the sesame version.
Maple Sesame SalmonPrint
Maple Sesame Salmon
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Yield: 2 1x
- 2 4-6oz salmon fillets
- 1 tbsp sesame oil (I use Trader Joe’s)
- 1 tbsp soy sauce
- 1 tbsp pure maple syrup or agave
- 3/4 tbsp rice vinegar
- 2 cloves of garlic, minced
- Whisk together marinade ingredients.
- Place salmon in a ziploc bag. Pour in marinade. Move around salmon and marinade until evenly distributed throughout salmon. Place baggie in fridge and marinate for at least 30 minutes.
- Pre-heat oven to 350 degrees.
- Pour contents of baggie into a baking dish, including extra marinade (I used an 8″ by 8″ pan). Bake for about 12 minutes or until salmon is cooked through.
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Kale chips on the side, obviously. Devour and enjoy!