Cooking Mommy: Baked Salmon

Wednesday, January 12, 2011

Baked Salmon

I got the idea for this recipe from allrecipes.com because it got a 5 star rating. I did of course modify it and I baked it instead of grilling it like the recipe called for. Ok, I do NOT like fish! But I am really into trying to eat healthy (I don't always, but I am very into nutrition) and I know salmon is super healthy for you. I honestly don't ever remember eating salmon prior to this, and I heard that some people who don't like fish, even though salmon is very fishy, like salmon. I made myself try it for health benefits, and I like it!!! I wouldn't eat it every week, but I definitely liked it. The best part was my whole family liked it! Craig, my 6 year old, kept saying, "I LOVE fish!!!" and he kept asking for more. I did find out that I have to look for this when it goes on sale. This marinade is very similar to a teriaki and very yummy! I ended up dishing some out into a small dish and dipping my fish in it.

Ingredients

1-2 lbs salmon fish fillets (I bought coho salmon)

1/4 tsp pepper

1/4 tsp garlic powder

1/3 cup lemon juice

1/3 cup soy sauce

1/3 cup brown sugar, packed

1 Tbsp canola or olive oil

Directions

Combine all the ingredients, adding the salmon last, in a ziplock bag and seal tightly. Move bag around to mix ingredients around fish. Refridgerate overnight or at least 4 hours. In a 2 quart baking dish, place your fish and pour all your marinade into a large piece of foil. Wrap the foil around the fish and marinade. The dish is just so that if some of your marinade leaks out. The fish is completely encased in the foil. Bake at 425 for 15 minutes. Discard the marinade or serve it on the side with the fish.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.