I love the buzz that arises in the south when snow is expected. After the terrible shutdown of Atlanta last time, I understand the angst, but I still can’t help but giggle when the stores clear out of food and the hardware and toy stores sell out of sleds.
We are supposed to get some real snow this time (translation for my northern friends: more than 2 inches) and I’d be all-out giddy if David’s job didn’t require him to be driving all over creation. I’m not a fan of anyone being on the ill-prepared southern streets.
I am excited though because my mom arrives today! Hailey is pretty excited to see Nana, though she is confused why Papa John isn’t coming, too. It’s hard to explain work to a 2 year old. I promised her we’d see him soon.
In honor of my mom’s visit, I am sharing a recipe I got from her. It’s tried and true and the best part? So easy! Yet it tastes delicious and I have yet to meet a person who doesn’t like it.
This broiled salmon recipe is my go-to because it’s so good and cooks up in 10 minutes. Plus, you only need 4 ingredients.
- 1-1.5 lb salmon (wild-caught preferred)
- 1/4 c bourbon
- 1/2 c brown sugar, lightly packed
- 1/2 c soy sauce (I use low sodium)
- 2 Tbsp oil (I use olive)
Cut your salmon into portions before marinating, using a sharp knife.
Pour all marinade ingredients into a large, double sealed ziplock bag and mix well. Then, add your salmon.
Let marinate in the fridge for 4 hours. When ready to cook, turn the oven on broil and line a large baking dish or rimmed baking sheet with tin foil or parchment paper.
Place salmon on baking sheet and place half way down in the oven. Broil 10-12 minutes, depending on the thickness of the salmon.
Then eat it up!
This would be a great idea for a romantic Valentine’s Day dinner at home.
Last night I served ours over a brown rice and almond pilaf with rainbow chard sautéed with olive oil, garlic and lemon. I always cook an extra piece for Hailey to have the next day. She’ll even eat it cold. It’s good stuff!
What’s your favorite kind of fish?
I love salmon, but also am a huge fan of Chilean Sea Bass. Yet, I’ve never attempted cooking it because I hear it can be tricky and that stuff is expensive!