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Writer's picturecjceleiro

Guava Soy Salmon

It's been tricky getting back to blogging. There's a lot going on in America right now. Racial injustice is still at large. LGBTQ+ rights are being taken away in some states. Cherished childhood authors are doubling down on anti-trans propaganda. Trendy publications are exposing crooked leaders. Politicians seem to be on a different planet.


This country is more charged than ever for equal rights of all people, and though it may be hard and draining to watch or participate, it's a good thing that people are angry. American history shows us that the only way to get things changed is to drum up noise: the Children's Crusade, the Selma March, Stonewall, the Boston-freaking-Tea Party... It has made all my trivial, personal aggravations and inconveniences feel minuscule, and I feel stupid for being annoyed by things like the check engine light on my car or the stains on my brand new cutting board at a time like this.


I'm getting back to the regularly scheduled programming: food. This doesn't mean I'm ignoring the values of equality and human rights. I believe in those rights, and I'm doing all the homework I need to do as a white straight cis male to be the best ally I can possibly be. I've benefitted from the system, and I think it's time we fix these systems so everyone can benefit. Don't view my return to food as a way of silence. This is simply me getting back to what I set out to do when I started this blog last month. With the school year over now, I have more time on my hands, and I want to use at least some of that time doing two things I love: cooking and writing.


 

I was never a salmon lover. The first time I ever ate salmon and enjoyed it was when I ordered the Salmon BLT at Devil's Den. To this day, I don't know what possessed me to order it, but I was changed forever. Unlike the dried out, leathery salmon of my past, this salmon was flaky and delicate, wedged between two slices of pumpernickel slathered in creamy mayo, topped with thick bacon and fresh veg. From there, the salmon gates to heaven started to open.


And then my wife got pregnant.


There were two foods during her pregnancy that always made her nauseous without fail: pork and salmon. Thus, we entered a lengthy salmon hiatus. It wasn't until I recently made guava molasses that I felt compelled to reintroduce salmon to our rotation. Thus, this dish was born.



Such presentation.


The salmon itself is very no-frills-no-fuss. There's not too much going on in terms of aggressive flavors, and it roasts nicely within minutes. This is a perfect weeknight protein because the overnight marinade and the high temperature of the oven do most of the work. There's no flipping or fear of salmon falling apart on you. The marinade helps knock out any "fishiness." Not to mention all the health benefits of salmon: healthy fats, omega-3s, low calorie, high protein...


The night I developed this, we ate it with goat cheese polenta cakes and spicy garlicky kale, which I plan to write about for my "reclaiming sides" series at a later date.


So add some salmon to your diet. Roasted salmon couldn't be easier. Start with this, then create your own marinade.


With a wish for a fish,


~c.j.


 

GUAVA SOY SALMON

PREP TIME: 2 minutes

INACTIVE COOKING: 8 hours or overnight

COOK TIME: 12-15 minutes

YIELD: 4 servings


INGREDIENTS

  • 4 5-oz filets of salmon (skin on or off)

  • kosher salt

  • 1/4 c guava molasses or other fruit molasses

  • 1 tbsp low sodium soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp dijon mustard

  • 1 clove garlic, minced

  • cooking spray

  • black and/or white sesame seeds for sprinkling (optional)

DIRECTIONS

  1. Sprinkle the salmon filets all over with kosher salt and set aside. In a medium or large bowl, add guava molasses, soy sauce, sesame oil, dijon mustard, and garlic. Whisk thoroughly to emulsify - this may take a little longer since the guava molasses may resist emulsifying (the mustard is there to help with that! If you're still having trouble emulsifying, you can transfer the ingredients to a mason jar and shake, then return to the bowl). Add salmon to marinade, tossing to coat. Cover and refrigerate 8 hours or overnight.

  2. When ready to cook, remove salmon from fridge and preheat oven to 450° F with a rack on the top third of the oven. Spray a foil lined cookie sheet with cooking spray, and place salmon filets flat side down (skin side down if using skin-on salmon). Brush some extra reserved marinade overtop the salmon filets, then sprinkle with sesame seeds if using. Once oven is fully preheated, bake 12-15 minutes or until salmon is tender and flaky. Remove and serve.

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