I’ve been living the single life lately. The gentleman’s been off on a trip to the States, so it’s just me in this big ol’ apartment, typety-typing away. (Bizarrely, I buy the same amount of groceries.) There are certain advantages to the single lady life: sleeping spread-out, diagonally on the bed; watching Pride and Prejudice with dinner minus any eye-rolling. But when it comes to dinner, it’s a constant battle against that little voice in my head: “It’s just for you. You’ve got no one to cook for. And you’ve been working all day! You went for a jog! Why not just step out and get something quick to-go?”
This is one of the dishes that’s been helping me battle eating a mountain of falafel every night. Beautifully fresh salmon from the fishmonger’s or the farmer’s market (if there is one that day), marinated in soy sauce, rubbed with brown sugar and baked to rich, caramel-crusted doneness. It’s sort of teriyaki-esque, I guess? Whatever, it makes an awesome dinner with quinoa and spinach, and the pizza place and the Chinese takeout place haven’t seen me in their doorways, makeupless and hungry at midnight, so far.
Brown Sugar Salmon
Inspired by Ezra Pound Cake.
Makes 1 serving.
2 tablespoon soy sauce
1 tablespoon mirin
4-6 ounces of salmon fillet
1 teaspoon vegetable oil
1 tablespoon brown sugar
coarse ground pepper
In a plastic zip-top bag or other airtight container, combine the soy sauce and mirin. Add the salmon fillet and turn it a couple of times to coat it in the soy marinade. Refrigerate for at least four hours, but overnight is better.
Heat your oven to 400°F.
Remove your salmon fillet and discard the rest of the marinade. Pat the salmon dry with a paper towel. Rub the vegetable oil all over the salmon, then rub the brown sugar all over as well. Place the salmon on a piece of aluminium foil and grind a few grinds of pepper over.
Bake for 10-14 minutes, or until the salmon flakes easily with a fork. Serve with some vegetables and some carbs.
Make sure you bake this on some aluminium foil. The sugar melts off a bit, and it tends to get very very caramelized and sticks to whatever you’re baking on. It’s a pain to get it off your sheet pan.
Music to cook by: Through It All [Leftover Cuties // Game Called Life]