I don’t utter that phrase often. It’s like a loaded gun waiting to go off. I might think something is foolproof but since I’m not in the kitchen with you, I can’t know if ingredients get substituted or the recipe is somehow changed. And I don’t want to be responsible for kitchen drama. I cause enough of it at my own house. That’s why I try and use words like “nearly” or “darn near” anywhere close to the phrase foolproof. But sometimes I slip up.
When I shared a Miso Salmon recipe with a coworker recently, I made the mistake of saying it was foolproof. Then when I asked her how it turned out, she said it had not gone so well. The first time she made it, she didn’t have miso so she used soy sauce. The results were edible but not great. The second time, she used miso but read the baking time as a broiling time. Charbroiled miso does not sound appetizing. I imagine that it didn’t smell so good either.
So this time, I’ve got a foolproof salmon recipe that she’s got to try. You should too. Because short of the launch of a global nuclear war, I don’t think this recipe can be broken. In fact, the next time The Mistah draws KP duty, I’m going to ask him to make this. And if I think The Mistah can make this, anyone can. Ok, he may need help reducing the marinade but that’s why I’m the sous chef when he cooks.
Maple Soy Glazed Salmon
Bon Appetit – Fast, Easy, Fresh
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 1 teaspoon adobo sauce (from canned chipotle chiles)
- 4 salmon fillets
Whisk together maple syrup, soy sauce, and adobo in a large shallow bowl or pie plate. Add salmon and turn to coat. Marinate for 30 minutes, turning occasionally. Drain marinade into small saucepan.
Heat a heavy, nonstick skillet over medium heat. Add salmon and cook about 3 minutes per side until slightly charred outside and just opaque in the center.
Meanwhile, boil the marinade until reduced to about 1/4 cup glaze, about 5 minutes.
Serve fillets drizzled with glaze.