I shall explain! This is the other salmon that I bought when on sale for $2.99/lb. I immediately added the marinade, wrapped it up in foil, put it into a plastic freezer baggie and froze it.
Operator fail. I forgot to mark which side of the salmon was “up” before freezing it.
Chef fail. I forgot to put the foil on a cookie sheet when I put it into the oven. And I forgot to look to see which side was “up”…oh wait, I wouldn’t have been able to tell…because of my operator FAIL! Needless to say, the juices immediately spilled all over the oven floor. So I rectified by placing the foil salmon pack on a cookie sheet…only to have all the juices spill out on to the cookie sheet. The juices burned. The house smelled bad. But…
The salmon tasted fine. But I think it would have tasted great, had not all the juices and marinades seeped out…as I baked it upside down.
Live and learn!
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 20 minutes (Fresh)/60 minutes (Frozen)
- 1.2 lb salmon fillet ($3.65)
- 1/2 cup olive oil ($.50)
- 1/4 cup soy sauce ($.20)
- 1/4 cup balsamic vinegar ($.20)
- 1 Tbsp brown sugar ($.05)
- 2 garlic cloves, crushed ($.05)
- 2 tsp red pepper flakes ($.10)
- Salt and pepper to taste
- 1/2 cup wild rice mix + 1/2 cup brown rice ($.40) Trying to use up what’s in the pantry!
- 1 12 oz. bag of frozen peas ($.50) Sale plus coupon
- Place salmon fillet onto foil.
- Whisk marinade in small bowl. Pour over salmon. Wrap foil around the salmon. Freeze or bake.
(Bake at 350 for an hour from frozen or 20 minutes from fresh.)
- Cook rice and peas as directed on package instructions.
- Serve Firecracker Salmon with Rice and Peas.