Soy Glazed Salmon (Martha Stewart)

Recipe from: foodiebaker
Image Credit: Jasline

Soy Glazed Salmon (Martha Stewart)

“Quick and easy recipe doesn't always necessary means flavor and taste are sacrificed. I love how the sauce tasted sweet (brown sugar), salty (soy sauce) and sour (lemon juice) all at the same time. It makes a very light and tasty sauce which complemented the fish very well.” Jasline

Ingredients:

1 tablespoon light brown sugar

1 tablespoon olive oil

1 tablespoon soy sauce

1/2 tablespoon lemon juice

1/2 tablespoon water

2 salmon fillets

4 lemons slices (optional)

Preparation:

Preheat the oven to 200 degrees Celsius.

Use a large piece of aluminum foil and make a foil container large enough to place the salmon 

fillets close to each other and to hold the marinating juices.

Place the foil container on a baking sheet and set aside.

Combine the light brown sugar, olive oil, soy sauce, lemon juice and water in a shallow bowl.

Coat the salmon fillets both side with the sauce and place it in the foil container, skin-side up.

Pour in the sauce and place the lemon slices on top of the salmon fillets if using.

Bake for 15 to 20 minutes in the middle rack until the salmon is cooked through.

Transfer the salmon onto a serving plate and drizzle the sauce all over.

Serve with baked fries (recipe follows).

Baked Fries:

Recipe is adapted from a food magazine, which I copied down a long time ago

Cooking Note: The fries can be baked at a temperature between 200 to 230 degrees 

Celsius.

The hotter the oven, the more attention you have to pay to the fries as they can get burned quite 

easily.

2 medium potatoes, peeled, washed and sliced thickly

Olive oil

Salt and freshly ground black pepper

Herbs (optional)

Preparation:

Preheat the oven to 200 degrees Celsius.

Line a baking sheet with baking parchment.

Set it aside.

Place the sliced potatoes in a small pot.

Cover with water and add in 1 tablespoon table salt.

Bring the water to a boil.

Lower it to a simmer and cook until the potatoes are forked tender.

Drain and return the potatoes to the pot.

Place the pot of potatoes over low heat and toss until all excess water has evaporated.

Drizzle in enough olive oil to coat the potatoes lightly and season with salt and pepper.

Add in any herbs if using.

While the potatoes are still hot, transfer them to the lined baking sheet in a single layer.

Bake the potatoes in the lowest rack, checking on them frequently, for 15 to 20 minutes until 

golden brown on all sides.

Serve hot.

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