Most weeknights I turn to easy-to-make meals because, by the time I get home, I’m already hungry and don’t want to wait for something more elaborate.
On a recent trip to Raley’s, I picked up a copy of the store’s free “something extra” magazine for fall 2013. It contains a bunch of recipes, one of which was Maple Balsamic Baked Salmon.
While the original recipe used parchment bags, I just made my own. To do so, take a large piece of parchment paper and fold the longer sides toward the middle. Fold the other ends about an inch toward the center, so the flaps are on top. Fold each flap over once more.
I first thought the recipe might be too sweet, but it was just right. I added pieces of fresh basil on top, which nicely complemented the flavor of the fish. The best part is that the whole thing took less than 20 minutes. I’ll definitely be making this again.
1 1/4 to 1 1/2 pounds salmon fillets
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
2 cloves roasted garlic, minced
Freshly ground sea salt and pepper
Season salmon with salt and pepper to taste. Place skin side down in parchment bag and place on a baking sheet. Stir together vinegar, syrup and garlic and pour over salmon in bag. Fold over to enclose. Bake at 400 degrees F for 15 minutes. Top with snipped fresh basil.