The sweetness of the salmon was offset perfectly by the tangy savory balsalmic-y potato salad.
But the salmon, oh the salmon. Europeans supposedly became so tired of this vital (and abundant!!) fish when they first arrived in North American that servants created a clause in their contract that salmon could only be served once a week! It has gone from the food of the poor to the food of the well off as the stocks have dwindled over the years. Yet it is rich with nutrients and healthy oils. If you were to look at a menu and chose a main dish, salmon (it fresh and cooked right) is the way to go. Besides, in this day and age, you feel quite the opposite of an indentured servant eating it.
1 side salmon (about 2lb)
1/4 c. maple syrup
1/8 c. grapeseed oil
4 cloves garlic
1 lime juiced
1 tbs. dried tarragon
salt, to taste
pepper, to taste
1 lime, sliced
1 white sweet onion, sliced
1. Preheat oven to 400 F. Mix marinade (the seven ingredients after the salmon).
2. Place salmon in a shallow dish with marinade, skin side up. Let sit 30 mins, no longer.
3. Remove and place in long strip of foil (enough to wrap the fish completely when done), skin down. Drizzle marinade on top. Arrange sliced lime and onion on top. Seal the fish in the foil.
4. Place in oven. Cook for about 25 mins (I personally like to undercook mine) - until the middle flakes with a fork.
5. Pray. Eat. Enjoy.
*Warning: this dish is sweet. The salmon almost turns into salmon candy. It is good served on a bed of greens, or with savory sides.