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.
Bon Appetit Hon 
Looks and sounds like a winner! Yummy and healthy to boot!
Darn! and I thought I made this one up! I have done exactly this ( for the spouse, fish does not pass these ex Catholic lips)
I made it sans adobo sauce. Had no idea what to do with the rest of the sauce and the hot little buggers inside.
Now if I made it, it IS foolproof and good to boot. He thought it great and even the family doctor had a good word for it ( she’s the one who told him to eat more fish)
If you have any ideas of what to do with a can of chiles in adobo let me know and I will amend my recipe!
Emily, the adobo sauce give a nice little kick to the glaze. As for what to do with the rest? Just last night I mixed some into mashed sweet potatoes along with honey and butter. Now I have to figure out what to do with the rest of the can!
WAIT!!!!!! HE COOKS??????!!!!! A SAINT HE IS!!!!!!!!!!!!!!!!
do you rent him out? The spouse’s idea of cooking is calling the local pizza place.
OMG OMG OMG A SAINT! I bet he cleans bathrooms and empties cat litter too! I am trying to teach Minnie to empty it herself. We did have a Siamese who used the commode. I saaw this and I am not kidding
He cooks OCCASIONALLY. We used to be on a schedule where he made dinner once a week but that kind of fell apart. Now, he’s in charge of breakfast five days a week. And I think that’s great.
To be honest, he does clean the bathroom, do the laundry, and scoop the cat litter. Perhaps Minnie would like one of the self cleaning litter boxes? It has a motor and “rakes” the litter on a timer. For real.
By the definition offered in the comments here, Noel really is a saint. But the cats are his (I tolerate them) so that shouldn’t count towards his sainthood!
But Beth, Noel willingly carries the tripod and he stages butter like nobody’s business!
SIGH! Minnie has a litter maid. Minnie doesn’t like anything! the spouse calls her LUCIPURRNIA!
He does stage butter. And he got me a fancy flash for Christmas. He is pretty great 🙂