Salmon piping hot from the oven (top) 

T outdid himself with dinner tonight – he marinated salmon overnight and poached/baked it to a tender and flaky perfection.

The salmon – purchased from our local grocer:

Atlantic Salmon

Marinade:

1/2 C Kikkoman’s Soy Sauce
2 T Lea & Perrins Worchestershire
1/4 C honey, or til sweet/sour flavor is well-balanced
1 T Apricot Jam

Assembling and combining ingredients for marinade

Combine all ingredients in saucepan over medium low heat, heating to incorporate honey and jam into other ingredients. Let cool.

We had planned on baking the salmon the same night the marinade was created (which we usually do, marinating for 20 minutes or so,) but we were tired and not that hungry, so we bagged the salmon and called it a night.  (Total marinade time: 23 hours)

Marinating Salmon Ready for the Fridge

Remove the salmon from the fridge and dump it (carefully, to avoid splashing) marinade & all in a  9 x 13 glass pan, arranging salmon in a single layer. Then, cover pan with aluminum foil. Place in a preheated 400 degree oven.

Bake for 10 minutes covered, then uncover and bake 5 minutes more, or until fork-tender. Serves 4.

Enjoy!

Marinated Poached/Baked Salmon with Brown Rice and Steamed Broccoli