This salmon is perfect for days when you don’t feel like dealing with a grill or cleaning pots and pans. Pop it in the oven and enjoy the juicy, tenderness of a salmon fillet soaked in Asian-inspired flavors.
This past weekend was spent visiting Christian in Gainesville, which is always a nice little getaway from Tampa, as it brings me back to my college days (which I miss so dearly). Since Christian was on the football team all throughout college, and for the last almost three years we’ve been together, this weekend was special because it was the first time we’ve enjoyed a football tailgate and watched the game together. I’m used to seeing him in his uniform on the field, so it was a little bittersweet for us both!
We spent the day hopping between tailgates, catching dinner in midtown (Pita Pit for me, pizza for Christian) then finally landing at The Swamp Restaurant to watch our Gators play. A couple of vodka tonics + lime and we were set.
Weekends like this make me miss college life so, so much. Despite having memories of dreading a long night of studying or getting so ridiculously worked up over an upcoming exam, I would go back in a heartbeat. I will never forget my experience at the University of Florida. The long, hot days spent in the Florida sun watching football and singing “We are the Boys” with my 90,000 family members. Girls’ nights in watching movies and eating fro-yo. Crazy nights out dancing up a sweat. Oh yeah, and that time I met the love of my life.
Ok, I’ll stop. The nostalgia-meter was on high this weekend, if you can’t tell.
Sunday was spent relaxing, having lunch with Christians parents, going on a long bike ride, and of course, eating. I decided to cook us dinner instead of eating out, and since his kitchen isn’t exactly fully equipped, I had to make something really easy. He loves my salmon, so that was a no-brainer. It’s so easy and so, so flavorful. I always marinade it for a few hours before baking, which lets the juices and flavors soak into the fish, making for a tender, succulent result.
I always use the same combination for my salmon marinade, which was inspired by the queen… Ina Garten (duh).
This was a quick go-to for me in college, and since I didn’t have access to a grill (and never had a grill pan until after I left), I would often improvise with my oven. I always love pairing salmon with sweet potato, and since fall is right around the corner, I decided to also add squash into the mix: butternut and yellow.
- 2 fillets salmon
- 1 tbsp Dijon mustard
- 2 (or 1 large) cloves garlic, minced
- 1/4 cup low sodium soy sauce
- 1/3 cup extra virgin olive oil
- 1/2 tsp black pepper
- 1 tsp fresh ginger, minced
- Combine the mustard, garlic, soy sauce, olive oil, pepper and ginger in a bowl and whisk until well-combined.
- Place salmon in a Tupperware or Ziploc bag and pour marinade on top. Place in the refrigerator for at least two hours.
- Preheat the oven to 400 degrees.
- Bake for 15-20 minutes, or until fish flakes with a fork.
Marinade inspired by this recipe.
Join the conversation:
What do you miss most, or think you’ll miss most, about college?
What was (or is) a go-to dish you made (or make) in college?