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Happy Friday – wooohooo! I’m not sure why I’m so excited. This means spring break is over and I have to go back to school on Monday (in addition to the regular job). I joke about it a lot, but I’m very blessed to have a good job close to home. So I’ll stop complaining, at least for the rest of today 🙂
I’m often attracted by simple recipes with only a few ingredients like this Pepper-Crusted Maple-Glazed Salmon. This actually has all ingredients listed in the name! I like easy during the week but do the big cooking on the weekends. I’m excited about the dishes on our menu for this weekend, so please come back on Monday to see how the Lemon Ice Box Pie turns out. Yup, still have lemons in the fridge so we’ll make another pie with lemons. You know, you use what ya got.
I found this recipe for salmon on The Food Network and was very happy with the results. Marinate the salmon overnight so all you have to do the next day is pre-heat the oven, dredge the salmon in freshly ground black pepper and bake.
Preheat oven to 500 degrees F.
Rub oil on a 10 by 10-inch sheet of aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. Avoid overcooking the fillets. Serve immediately.