I knew I had to do something other than chicken for my getting-back-on-the-wagon meal. Tonight’s healthy dinner offering is salmon marinated in soy sauce and lemon juice with a splash of olive oil and Vietnamese chili garlic sauce (the one with the rooster on the label).

This dish was the first home-cooked dinner for the then-boyfriend, now husband. It’s super easy and super quick. Cooking by taste, without any strict recipe, remains my motto here.

Mix all the ingredients in a small bowl —approximately 1/4-1/2 cup soy sauce, juice of 1 lemon, small splash of olive oil, and a tsp of the chili garlic sauce. Place the salmon in a larger bowl, flesh side down especially if skin is still on, and then pour the marinade on top. The fleshy part of the salmon should be covered with the marinade. If not, add some water to the bowl to bring the marinade level up. Swirl the bowl around a bit to mix. Marinade in the fridge for 15-20 minutes minimum. Set your oven on broil.

After the marinade time, place the salmon on a cookie sheet and put the cookie sheet into the broiler. Broil for 7-8 minutes. Remove salmon and check for doneness. I like my salmon cooked to almost done, with the thicker areas on the medium-rare side. Remember the salmon will continue cooking while resting on the cookie sheet outside of the oven. If you need to send the salmon back into the broiler, do it at 1-minute intervals to prevent overcooking. 

The husband just told me he never orders salmon out because he knows my salmon trumps all. Well how about that!

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