Recipe Review: Salmon Two Ways

I'd like us to eat more salmon. Lean protein, omega-3 fats, etc. But it's expensive, and not a family favorite. I got a slab of frozen salmon on sale last week and cooked it up last night. Again, I'm sad to report that this is NOT the dish that will convert us to fish lovers.

I used the Honey Mustard glaze recipe from Cook This, Not That (which also had a bit of butter, brown sugar, and soy sauce) on half and a store bought Asian Orange Ginger glaze for the other half. There were problems right off the bat. First, it wasn't fully thawed from being in the refrigerator overnight, so I did a speed thaw under cold running water. That works fine for thin tilapia fillets, but it wasn't so great for this.

The recipe called for roasting at 425 for about 10 minutes. I know from watching Top Chef that if the white protein comes out of the fish, you've overcooked it. Well, that started happening with mine before it was even done cooking. It looked very unappetizing, as you can see from the picture.

The taste was ok. Lauren did like it, but didn't have seconds. I liked it, and will have the leftovers cold on a green salad today. I thought the honey mustard was good, so I'll make a dressing of that to go over the top (equal parts of each), along with the greens, tomatoes, and red onion.

The search for the elusive "yummy fish recipe that the whole family likes" continues. I haven't given up, but I don't have anything in mind for my next try, either.