Sweet and Salty Salmon

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 Ingredients  Salmon fillet (mine was about a lb)  2 cloves of garlic  0.25 cup of honey  0.25 cup of soy sauce  2 tbls of ketchup (yeah, ketchup)  Plan of Attack  Preheat the oven to 350 degrees

Ingredients

Salmon fillet (mine was about a lb)

2 cloves of garlic

0.25 cup of honey

0.25 cup of soy sauce

2 tbls of ketchup (yeah, ketchup)

Plan of Attack

Preheat the oven to 350 degrees

 Put Honey, ketchup and soy sauce in a bowl. Dice the garlic and add to the marinade.

Put Honey, ketchup and soy sauce in a bowl. Dice the garlic and add to the marinade.

 Pour the marinade over the salmon steak.

Pour the marinade over the salmon steak.

 Flip the salmon over so the skin side is up while marinading. After evenly coated, place the pan (with Salmon again skin side down) in the preheated oven. *Original recipe called for this salmon to be cooked in a grill basket over a grill, but I adapted the recipe to accommodate the fact is was snowing outside when I was cooking this)

Flip the salmon over so the skin side is up while marinading. After evenly coated, place the pan (with Salmon again skin side down) in the preheated oven. *Original recipe called for this salmon to be cooked in a grill basket over a grill, but I adapted the recipe to accommodate the fact is was snowing outside when I was cooking this)

 Remove from oven, and ENJOY!  *Serving suggestion : With Ginger cucumber salad (recipe follows)  This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon.  I would heading forward be interested in attempting this additional step.  *Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving.

Remove from oven, and ENJOY!

*Serving suggestion : With Ginger cucumber salad (recipe follows)

This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon.  I would heading forward be interested in attempting this additional step.

*Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving.