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!
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 ($.10)
Salt and pepper
1/2 cup wild rice mix + 1/2 cup brown rice ($.40) Trying to use up what’s in the pantry!
1 12 oz. bag of frozen peas ($.50) Sale plus coupon
1. Place salmon fillet onto foil.
2. 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.)
3. Cook rice and peas as directed on package instructions.
4. Serve Firecracker Salmon with Rice and Peas.