A long time ago, it a land far away, I came across a… just kidding. Actually a while back I made a Firecracker Salmon dish for the family. The photos turned out so bad that I never posted the recipe. I seriously had bad composition. Bad everything.
Today I finally got around to making the Firecracker Salmon dish again. And this time, I did a decent job in the photography department. Regardless of Tastespotting, Food Grazing, Food Gawker, or whatever food porn sites are out there. I stopped submitting because the rejection responses were ridiculous. One said the photo was to blurry the next photo I submitted, they tried to tell me I was trying to submit a stock photo. Really, who gives a SH*T anyway.
- 2 salmon fillets (about 6 ounces each)
- 1 green onion, chopped
- 1 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1/2 teaspoon sesame oil
- 1 tablespoons balsamic vinegar
- 1 tablespoons soy sauce
- 1/2 tablespoon brown sugar
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon crushed red pepper flakes
- Place salmon fillets skin side down in a dish that has been coated with 1/2 Tablespoon olive oil
- Cover dish with plastic wrap or aluminum foil and refrigerate.
- Combine all other ingredients in a non reactive bowl, mix thoroughly, let stand 15-20 minutes and mix once or twice more before pouring over the salmon. Cover and marinate salmon at least one hour in the refrigerator, preferably two.
- Preheat oven to 375 degrees F
- Uncover and bake salmon for about 20 minutes, depending on the thickness of the fillets
I don’t typically post bad photos (anymore). I have gotten better at food photography over the past several years. And as long as I feel it was a decent photo then who cares, right?!
Oh by the way this salmon, which I served over fried rice, is absolutely scrumptious. It tasted better the second time I made it and I do believe I will be making it again.
Thanks for stopping by and have a great day.