It may not look like it but this recipe’s so easy to make and pretty inexpensive! The salmon is fresh, not frozen! Frozen salmon simply won’t work because it sadly doesn’t cook the same way.
If you’re thinking fresh is going to be more expensive, you’re . . . incorrect. Since I live in San Diego, I usually always go to a local Sprouts because their fresh salmon is always really cheap!
This meal served 3 people and the fresh caught fish only costs only $12 TOTAL! *never buy farm raised
- 1 – 1.5 pounds of freshly caught salmon (or however much you want to cook that night) – I would recommend buying it the day you’re going to cook it. It will taste better that way
- 2 tablespoons of freshly ground ginger
- 1/4 cup of light brown sugar
- 1 tablespoon of salt
- Preheat the oven to 350 degrees and don’t start cooking the fish until the over is done heating
- Next, take the salmon out of the paper wrapping and stab about 4 – 7 small holes in the fish with a fork or knife
- Next, rub the salt all over the top of the fish (place the skin side down)
- Then, rub the fresh ground ginger all over the fish
- Lastly, do the same with the light brown sugar as well
- Next, you’ll want to wrap the salmon back up in the wrapping it came in and let it sit for about 20 minutes or so before cooking it. This allows for the flavoring to soak in to the fish. If you can do this the night before, even better!
- When ready to cook, take the salmon out of the wrapping and place it on a cooking sheet that’s covered in foil
- Then you’ll want to bake for exactly 20 minutes (depending on how much fish you’re cooking as well) – that’s it!
I baked an entire butternut squash to go with the meal. That took about an hour to bake at 350 in the oven. Once it’s done, simply peal all of the skin off the squash and take out all the seeds. I then sprinkled balsamic glaze, garlic powder and a little bit of salt on the tops. Also, cooked some organic frozen green beans from Trader Joe’s, that I cooked in light soy sauce and garlic powder.