Brad was busy "working" last week on Lake Michigan and brought home an 11 pound rainbow trout and a 21 pound king salmon! As much as I want to love salmon, I've never much cared for it. However, now we have 8 packs of salmon steaks in our freezer, so its time to find a good recipe!
I combined a couple recipes that I found and it turned out quite good! Brad and Rachel loved it, the other two, not so much. I also whipped up some couscous that I had in the cupboard, and some roasted broccoli and parsnips. I've never had parsnips before and they were delicious! They taste like a milder sweet potato fry. And because I knew that the younger wouldn't touch the salmon if it was the last thing on earth, I made scalloped potatoes with ham.
2- 1 1/2 inch thick salmon steaks
1/3 c. maple syrup
1 tsp. Worcestershire sauce
2-4 cloves of garlic, minced
Combine ingredients in saucepan and heat until boiling, remove from heat and cool completely. Place steaks in a gallon Ziploc bag and pour marinade over steaks. Marinade at least one hour and can marinade overnight.
Take steaks our and place in a baking dish, bake at 350 until salmon is opaque all the way through and flaky.
*Next time I will double the marinade so it was more saucy in the pan, and let it marinade overnight!