Salmon for Jenna

Since Jill’s sister, Jenna, is visiting us for two weeks, we asked her what she would like to eat for dinner while she is here. Her immediate response: salmon!  For the record, I do actually believe that she meant salmon to be her dinner of choice for each day of her two week stay.

Although it will not likely satiate her salmon cravings for the full two weeks, I planned this dinner for the first night of her visit.  The original menu did not include both asparagus and green beans, but she informed me that she does not like asparagus.

To make the marinade for the salmon, mix together the following ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/4 water
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon sriracha
  • Juice from 1/2 lemon
  • Dash of salt and pepper

I had just shy of a pound of salmon, and this marinade was more than enough. If you cook more salmon, you may want to increase the amount each ingredient. I let the salmon marinate for half an hour.

The marinade

After marinating the salmon for half an hour, preheat the over to 425 degrees. Place the salmon filets onto a pieces of aluminum foil, spoon some of the marinade over the fish, and fold the foil into a little packages. When the oven is preheated, place the salmon packages on a baking sheet and cook in the oven for 12 minutes.

Preparing the salmon

While the oven preheats and the salmon cooks, prepare the side dishes.

To make the asparagus with lemony butter and garlic, you will need:

  • 1 bunch of asparagus
  • 1/2 stick butter
  • 1 clove garlic, thinly sliced
  • Juice from 1/2 lemon

Trim the tough ends of the asparagus.  To do this, take one asparagus spear and bend it gently until it snaps.  Use the point at which is snaps to gauge where to trim the rest of the asparagus.  Bring a pot of salted water to a boil. Once the water begins to boil, carefully add the asparagus and cook for 3 minutes. Remove the asparagus and drain off the excess water.

Boiling the asparagus

Melt the butter in a medium pan and add the sliced garlic. Cook the garlic until it starts to brown lightly. Gently stir the lemon juice into the butter and garlic. Add the asparagus and saute for about three minutes or until the asparagus is at the desired softness. I like mine to be a little crisp.

Buttered Asparagus
Asparagus with lemony butter and garlic

If you want both asparagus and green beans, you can begin preparing the green beans while sauteing the asparagus. This simple recipe is made with just the following ingredients:

  • 1 bunch fresh green beans
  • Salt and pepper, to taste
  • Parmesan cheese, to taste

Add the green beans to the boiling water (you can use the same water that was used to cook the asparagus) and cook for 5 to 7 minutes, again depending on how crunchy you like your vegetables. Once cooked, drain and sprinkle with salt and pepper to taste. Shred some fresh parmesan cheese over the green beans.

Green beans
Green beans

We served the salmon, asparagus, and green beans with a warm Alexia brand (no, they are not sponsoring us) ciabatta roll. Jenna tried a bite of the asparagus, but stuck with the salmon and green beans. Although the recipe was very different from the last time I cooked salmon and the dinner was very good, it probably won’t be long until Jenna petitions for salmon again.

Salmon, asparagus with lemony butter and garlic, and green beans
Salmon, asparagus with lemony butter and garlic, and green beans