Father Knows Best: Garlic-Cilantro Salmon

My dad makes hands down, the best salmon dinner I have ever had. I hesitate to even order salmon at a restaurant because I'm fairly confident I'd just be disappointed.

I bought him this Quick and Easy Thai cookbook several years ago that I figured he'd like, and he's made several delish recipes from it, all to our family's delight (remember the Khao Soi?). Even if you don't fancy yourself a chef or a seafood maker, please please don't count yourself out on this one. You really would be doing yourself and whoever dines with you a disservice. I think it's smart to make a few more fillets than you need so that you can have leftovers that will be gobbled up the next day and are also excellent for putting in a salad, omelet, etc.

Here's what you'll need: 
3 TBSP coarsely chopped garlic
3 TBSP coarsely chopped fresh cilantro stems and leaves
2 TBSP fish sauce (don't skip in this, it is key - find it in your international aisle)
1 TBSP soy sauce
1/2 tsp sugar
1/2 tsp salt
2 TBSP vegetable oil
6-8 salmon fillets (frozen will turn out excellently)

Here are the easy steps:
In a small food processor, combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a smooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Give your precious baby a bottle so she won't get in the way of the prep work!

Look at all that garlic! Scrape into medium bowl, add the fish fillets, and toss to coat everything well. Set aside for 20-30 minutes. Heat oven to 425 degrees F. Place fish on lightly oiled grill rack (with tin foil on pan underneath to prevent drippings from burning. Cook until slightly browned and done to your liking, carefully turning once, about 5 minutes on each side or longer for thicker fillets.

If you want to keep things simple, just bake them in a 13x9 pan. You don't even have to marinade them...just place the fillets in, best side down and baste on the marinade. Cook for 5 minutes on the first side, then flip, adding the rest of the marinade to the fish. Cook another 5-10 minutes until salmon flakes, but don't overcook.

My dad typically serves the fish with asparagus (sauteed with mushrooms, olive oil, and soy sauce) and a rice dish, so plan accordingly! This salmon is EXCELLENT for leftovers and can be used in a multitude of dishes. I hope you'll try this recipe and love it!