We spent the afternoon with one of Rice Kernel’s buddies, Adam. Adam is Rice Kernel. Rice Kernel is Adam. (Except for the whole blond v. brown hair thing.) And that’s a good thing for me and Adam’s Mom, Lyn. That means we make no excuses to each other for our loud, energetic, opinionated, fire engine-obsessed, and poop jokes-loving 3-year-olds. (That also means we’ve got someone to stand by us when Moms with calmer children glance over at our boys.)
On playdate days, dinners are a bit rushed. I’m either prepping/cooking while Rice Kernel naps or scrambling when we get home. This recipe is perfect for the latter situation – with no scrambling required. This is a flavorful, healthful preparation for any night you are short on time.
Spicy Lemon Maple Salmon, adapted from a recipe in Cooking Light magazine
2 tablespoons fresh lemon juice, plus zest of 1 lemon
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil, plus additional
1/4 teaspoon cayenne pepper or to taste
2 6-ounce skinless salmon fillets
salt and freshly ground black pepper to taste
- Whisk together the first 5 ingredients in a shallow bowl or baking dish just large enough to hold the salmon fillets in a single layer. Add fillets to marinade, turning to coat on all sides. Marinate fillets at room temperature for 10 minutes, turning occasionally.
- Preheat broiler.
- Transfer marinated fillets to a plate and season with salt and pepper. Reserve marinade and microwave on high for 1 minute. Heat large nonstick skillet over medium-high heat. Add a little canola oil then place the fillets in the skillet flesh side down. Sauté for 3 minutes. Meanwhile, lightly coat foil tray with canola oil. Transfer fillets to foil tray, cooked side up. Brush fillets liberally with marinade.
- Transfer foil tray to broiler pan, sliding it from the baking sheet. Broil until fish is just cooked through, about 3 minutes. Use the baking sheet to remove foil tray from broiler. Sprinkle lemon zest over fillets and serve immediately.