Hi – I haven’t posted anything for a while because I moved countries and in the midst of settling in, I felt no inspiration for blog writing. However, it has been a month since I embarked on my great big adventure and I have decided to share a recipe with you guys. Although, it is mainly for my benefit than for anyone else. You see, I am a student, living on a budget, in one of the most expensive cities in the world. I also live in one of the most expensive neighborhoods which means my grocery bill is 25-30% more expensive than other people in other parts of the city.
The theme for Thousand Caminos is changing – I don’t have any real theme behind what I want to post, especially for my Instagram. However, I am totally okay with that. For now, the blog is an expression of what is going on in my life so for the moment it’s going to be an amalgamation of food photos, recipes, photos of my travel, London and a few selfies here and there.
In the meantime, I do have a new focus when it comes to recipes. Sadly, I can no longer bake any sweet treats since I share a kitchen with 7 other people, and baking ingredients are expensive. In the face of this new challenge, I have decided that I will share more dinner recipes that are easy to make, delicious to eat and light on the budget. It can be hard to cook and study at the same time (way to go Mom!), and at the end of the day, you don’t want to cook. However, a lot of my recipes take 30 minutes to an hour MAX to make (this includes prep work, waiting for it to cook in the oven and all the cleaning). So really, you get to eat delicious food and have a clean kitchen in under an hour.
Today’s recipe is something I have been making for ages but I never posted on the blog. The recipe for my Maple Soy Glazed Salmon is inspired by Half Baked Harvest. I enjoy a lot of her recipes and I like recreating them with my own touch. Be sure to go check her out! My recipe only takes 5 minutes to prep (in one bowl), all you need is a baking tray lined with aluminum foil and some fresh salmon. Mix it and toss it in the oven and you have dinner ready!
I like to serve my salmon with some wild rice and a fresh spring salad. If you aren’t up for any of those you can also serve the salmon with some baked fingerling potatoes! As for the salmon, I prefer to use fresh, sustainably sourced, wild salmon. Farmed salmon (even if it’s ethical) isn’t really good for the rest of the wild species – and it doesn’t taste the same.
As an aside – salmon here is quite expensive 🙁 but I do not like the taste of their beef (I am a die-hard Alberta Beef Girl #SorryNotSorry). Despite the cost, it is a great way to get some red meat protein in me and switch up the menu from having chicken all the time. With that being said – prepare yourself for A LOT of chicken recipes coming your way!
ginger. maple. soy. chuck it in the oven. eat it.
Ginger, soy, maple and some chili flakes are mixed in together to give a deliciously fragrant accompaniment to salmon.
Preheat oven to 400F (180-200 C). Line an oven-safe dish with tinfoil (for easy cleanup, but you can skip this if you want). Place salmon in the dish, skin side down. Rub salmon with olive oil and sprinkle salt and pepper on each fillet.
In a small bowl mix together the maple syrup, brown sugar, soy sauce, chili flakes, and ginger. Pour the mixture over the salmon. Flip the salmon over so that the skin is facing up. Place the tray in the oven and bake for 8 - 12 minutes or until you see the salmon turn a nice pink colour (like a salmon peach pink colour). Be careful not to overcook the salmon or else it will become a bit tough and you may burn the maple syrup which would impart a gross flavour.
Remove the salmon and serve immediately. The salmon can be placed in the fridge and reheated the next day. After that, you're going to need to throw it away or you will be having issues after eating more than day old salmon LOL.