Photo Credit: Cooking Light.
I used to think that if you really loved cooking and wanted to make it a priority, it could happen. An “if you build it, they will come” mentality.
Then I started this other site that you all know and love. Right?
You love it. You read it every day.
Anyway. Lately, work and other projects have taken me away from home for longer days including numerous dinners out at amazing restaurants. In case it’s never been clear, I love amazing restaurants and will happily jump at any excuse to try one of said restaurants.
Then, because I was so busy doing all this restaurant hopping, I found myself supplementing those nights out with nights catered by the three local Asian restaurants within spitting distance of my home. I am quite certain that there are people at Grubhub who call me by name and mock me whenever they see an order with my address attached.
Because I loathe the idea of being tormented behind my back by the employees at a virtual delivery service (and because I signed up for this DietBet with Kristen from Dine & Dish and company) I have finally, triumphantly, turned those take-out nights back into cooking nights.
Even though I have about twelve unopened cookbooks and enough recipes bookmarked online that I could print them out, build a fort and live in it, I have been making the same salmon recipe repeatedly.
It’s a riff from a Cooking Light that I essentially have memorized by now and you can really serve it with anything: asparagus, potatoes, a salad, a baguette eaten while standing up in your kitchen, half a bottle of wine…you know, sky is the limit.
Baked Salmon with Dijon Glaze
What You Need:
2 Tablespoons orange marmalade
2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
A pinch each of salt and black pepper
1 (6-ounce) salmon fillet
Preheat oven to 450 degrees F. While oven preheats, pour your wine, eat half a baguette.
Combine marmalade, mustard, garlic powder, salt and pepper in a small bowl, stirring well.
Place salmon on a baking dish or pan coated with cooking spray. Brush half of marmalade mixture over salmon and bake 8-10 minutes.
Brush salmon with remaining marmalade mixture bake another 8-10 minutes until salmon flakes easily when tested with a fork and is pale pink (almost opaque) in the middle.Print This Recipe