Buy
salmon fillets with the skin on. You want a 6-8 oz fillet for each person.
Prepare
a marinade of:
4-6
garlic cloves, crushed
1
tablespoon freshly ground black pepper
2
tablespoons brown sugar
approx.
4 cups cider
approx.
1 to 1.5 cup soy sauce (taste to make sure it is pretty salty, it should be
saltier than the sea)
Marinate the salmon for 30-120 minutes in the fridge. Grill or bake with the skin on. Grilling is better, but not always an option.
If you bake it, put it in a glass casserole dish with ½ inch of the marinade. Cook in a pre-heated 450-degree oven for 15-25 minutes. It should become opaque all the way through, and more firm to the touch as it nears completion. You don’t have to worry too much about over-cooking salmon. It is an oily fish and won’t dry out too easily. Also, the marinade in the pan will help.
If you grill it, grill skin down until the fish begins
getting opaque on the sides…you want to cook it ¾ of the way on the skin
side. The skin will burn, but you’ll peel it off when you flip it to cook for
1-2 minutes on the flesh side.
Drizzle a little of the cooked marinade over the salmon on the plate. Serve with rice, orzo or couscous, and fresh veggies.