I always know how my day will go by the way Charlotte decides to wake up. On most days, she softly whimpers when she’s ready to go, which, like clock work, happens around 6:45 am- 7 am. When I go in there, she is usually smiling ear to ear, so excited I have come to set her free from that swaddle of hers. I honestly live for those blissful moments each morning.
Then there are those other days that you unexpectedly wake up to screams. Those “come get me RIGHT now” screams, and even as you are unswaddling her she is just mad. Well that was today, and for some reason this always happens on days the forecast predicts 100% rain ALL DAY. So that calls for a lightning speed grocery trip and a even faster meal prep, because Char is a ticking tie bomb on these days. That’s when I go to my fool-proof meal choice of salmon.
Salmon is one of my favorite and easiest meals to cook. This recipe you really can’t screw up, in fact most the time I don’t even measure the marinade and just whimsically pour in various amounts of what ever I see on the counter. I like to top this dish off with a quick to make veggie side (today we baked asparagus) and a grain (couscous today). All in the dish takes about 5 minutes to prep, and 30 minutes to cook.
Baked salmon with sweet glaze
Ingredients: servings 2
- 1 lb of salmon
- 1/4 cup of bbq sauce
- salt & pepper
- 2 table spoons of honey
- 2 garlic cloves
- 1 tea spoon of chili powder
- Preheat the over to 385F
- Chop garlic cloves and sautee in olive oil for two minutes, or until golden.
- In a mixing bowl add bbq sauce, garlic, chili powder, and honey
- Season salmon generously with salt & pepper. Brush on bbq marinade covering the entire fish.
- Wrap/enclose in foil and place on baking sheet. Cook for 20 minutes.
- Add last of the marinade and put back in the oven with foil open. Cook for ten minutes to get a nice glaze.
By the way, if you are in NYC, you need to check our Murrays Cheese shop in the West Village for the best honey around (and cheese obviously). We used their wildflower honey for this recipe.