Category: Marinades

Posted on

Maple Soy Roasted Salmon

Maple Soy Roasted Salmon

Honey Soy and/or Maple Marinade

Chilean Salmon, one piece per serving.

  1. If frozen, defrost salmon pieces in a tub of cool water.  This will take about 20-25 minutes.
  2. Prepare marinade in a plastic zip lock bag.
  3. Rinse salmon pieces under fresh running water.  Pat dry with paper towels.
  4. Marinate at least 30 minutes with 45 to 60 minutes preferable.
  5. Preheat oven to 375 degrees.
  6. Line a shallow roasting pan or cookie sheet with aluminum foil.
  7. Drizzle some olive oil on the sheet.  Remove salmon pieces and place on the pan or cookie sheet.  Drizzle some more olive over the salmon pieces.
  8. Roast for 17 minutes.

 

I love salmon.  But if you live in Oklahoma as I do, you tend to shy away from so-called “fresh” fish in the markets.  I’ve been disappointed too many times so I stick with frozen fish.  The quality of farm raised Chilean salmon is excellent.  And before you crucify me for my salmon preferences, please follow the link and read a good article on the current state of affairs in the world of Chilean aquaculture.   Chilean Salmon Farming’s Comeback | Wild Fish Conservation | Nancy Harmon Jenkins.

TIPS – The salmon pieces I buy are roughly one inch thick at the thickest part of the filet.  If your salmon pieces are not as thick, adjust your roasting time downward accordingly.  Rice or potatoes and a nice vegetable round out the meal.  Salad works too.  Maybe a nice freshly baked loaf of bread (purchased, of course).  Prepare to be complimented.

Posted on

Iki Marinade

Iki Marinade

1/4 C. olive oil

1/4 C. soy sauce

2 T. brown sugar

2 T. apple cider vinegar

2 T. ketchup

2 garlic cloves, smashed

Dash red pepper flakes

Makes enough marinade for 1 to 1.5 pounds of meat.  Double the marinade recipe if you are cooking larger quantities.  Works well with chicken and beef, but was originally crafted for pork.

The Story Behind Iki

A long time ago when the kids were small we had wonderful neighbors with a pool.  Naturally I befriended them.  We got into this entertaining rhythm where during the cooler months we would fix suppers befitting the season.  And during the summers we were over to the neighbor’s backyard for grilling poolside.  Our friends had friends from whom they got this marinade recipe.  I remember these people well.  Sam was from Venezuela and in the oil business.  His wife was from the Philippines.  Her name was Iki.

We really didn’t know what else to call this recipe.  It was Iki’s marinade recipe.  Over the years it just got shortened to Iki.

How about some Iki tonight?  Certain to become a family favorite.

Tips

Flatten boneless chicken breasts so that the pieces cook evenly on the grill.  If the breasts are large, halve them, then flatten.  I prefer boneless thighs with this marinade.  Again, flatten a bit before grilling.  Marinate your meat at least one hour before cooking and bring the meat to room temperature before grilling.

Boneless country style pork ribs are wonderful with Iki.

If you’re not grilling, try marinating chicken breasts or thighs on the bone and roast in the oven.

Posted on

Honey Soy and/or Maple Marinade

Honey Soy Marinade

3/4 cup soy sauce

2/3 cup honey OR pure maple syrup

1/3 cup pineapple juice

The story behind this marinade is odd.  Where do I begin?  I’ll begin by saying I love marinades.  You’ll love marinades too once you figure out that the factory farmed protein we pass off as real meat in this country really doesn’t have that much flavor.  Remind me to tell you the story of the first steak I ate in Argentina.  Yes, I’d move there for the beef!

For several years I’ve been making a simple baked salmon with Maple Soy Marinade.  When I looked in my recipe file, I found this marinade.  Honey, not maple syrup. 

Huh?

At this point the best I can figure out is somehow, somewhere along the Path I substituted maple syrup for honey.  It works.  So I kept this simple marinade in my head until now when I realize it’s not the marinade I started with.

Try both.  The maple syrup version works extremely well with salmon.  I know I used the honey version with chicken.  Play with it.  Have fun.  Eat well.

Warning.  Use real maple syrup.  I once used fake maple flavored syrup that consisted mostly of high fructose corn syrup and it is not the same.