Glazed Salmon with Rice and Asparagus

We don't eat a whole lot of fish in the Ferenc household, not because we don't love the taste, but because Mama doesn't like/know how to prep fish. This week's Sprouts ad came in the mail and I noticed they had Alaskan wild caught Sockeye salmon on sale. I decided to take the plunge and find a simple salmon recipe and hope for the best. I purchased the salmon with the skin on and placed the large filet in a simple marinade of:

• ⅓ cups Brown Sugar
• ⅓ cups Water
• ⅓ cups Soy Sauce
• ¼ cups Vegetable Oil
• juice from one fresh lemon
• ginger, pepper, garlic and any other fresh herbs you like

I left the salmon to marinate overnight, or longer then simply drained out the marinade into a saucepan and baked the salmon at 350 degrees for about 15 minutes. While the salmon was cooking I simmered the marinade on low heat so we could pour over the salmon later. Cook up some rice, we had wild rice and place the salmon (with skin removed after cooking) on top of the rice and generously pour over the sauce.... it’s YUMMY. Serve with a side of fresh asparagus. The best way to cook asparagus is to heat up a skillet with some olive oil. Toss the asparagus in the skillet and season with garlic, salt and pepper. Cook for a few minutes until the asparagus turns a pretty green. Immediately douse with fresh lemon juice and cook 1 minute more. Remove the asparagus and you should have some perfectly cooked, fresh and non-soggy asparagus.

I wasn't sure how the kids would respond to the salmon. I was prepared to put up a food fight and not give them any other dinner option and GUESS WHAT??? They gobbled this up, asked for more and loved it! They never cease to surprise me.