Here is another example of a recipe inspiring me to create something new. The original recipe was for a yogurt-caper sauce to be served on roasted salmon. Well, my husband doesn’t like yogurt, and I find it a bit iffy to use in cooking, myself. But I liked the flavor combinations suggested by the recipe. A few modifications transformed it into a simple marinade with a lot of flavor.
I poured the marinade over seasoned salmon fillets just before popping them into a 425-degree oven to roast. (The rule of thumb for cooking fish is 10 minutes per inch of thickness; you can also make a small cut with a sharp knife to judge doneness by color — more opaque than translucent — and flakiness.) I served it on a bed of roasted winter squash that I also gave a squirt of orange juice for a lovely, orange-themed (in both color and flavor) dish.
- 2 tbsp. olive oil
- 1 tbsp. freshly squeezed orange juice
- ½ tsp. orange zest
- 1 tbsp. parsley, minced
- 1 tsp. capers, rinsed and minced
Pour over the fish or meat to marinate. If desired, reserve a little marinade to drizzle over the dish before serving.