Maura's Hangover Salmon

Special Thanks to our dear friend Maura for coming up with this epic hangover cure!

Hangover Salmon by Maura S.

Serves 2-4, depending on how wretched the hangover is and how many folks are suffering

I’m not advocating you go out and catch a hangover in order to enjoy this recipe, but listen: hangovers happen. When they do, we all know there are go-to foods people have long-called hangover panaceas. I suggest adding this dish to your repertoire. This is also a good meal when you’ve not over-consumed, so dig in!

Ingredients

  • 2 fresh quality salmon fillets with skin on, totalling a generous 1lb

  • 1 big bunch of asparagus, hard bottoms trimmed

  • *2 tablespoons of olive oil*

  • Coarse Kosher salt to taste

  • Cilantro, if you’re into it

  • For the salmon’s glaze:

    • 2 tablespoons of raspberry preserves (you could also use honey, if you have it in your cupboard)

    • 2 tablespoons Djablo Hot Sauce (I highly suggest the green one)

    • *1 ¾ tablespoons of soy sauce

Directions

  • Preheat the oven to 450º.

  • Line a sheet pan with foil.

  • Pat your salmon fillets dry with a paper towel and set them aside.

  • Make the salmon glaze: using a small bowl, add together the preserves and the hot sauce and mix until they’ve commingled quite nicely. Then, mix in the soy sauce. I use a little baby whisk, but a fork is great for this job too. The glaze should be nice and thick, but it should not be chunky. If you want to add a bit more soy sauce to thin it out, go for it. Follow your heart.

  • Pour and spread half of the olive oil on half the foiled sheet pan—that’s where you’ll put the fish soon.

  • Place the trimmed asparagus on the other half of the pan. Drizzle the rest of the olive oil on the asparagus and toss with your clean hands to coat it. Add coarse kosher salt to your own taste and give it another quick toss.

  • Gently place your salmon fillets, skin down, on the oiled half of the tray.

  • Using a silicone brush, if you have one, top the salmon fillets with the glaze. Really slather it on there; this shit is good.

  • Bake the one tray in the oven for 14-15 minutes.

  • Take the one tray out of the oven when the dinger dings.

  • Plate the dish however you’d like. It’s probably been a rough day—hangovers, am I right?—so my advice is to keep it really simple.

  • Top your glazed salmon fillets with cilantro if you’re keen. If you’re not into cilantro, skip this bit and just start eating.

*Listen, we all have different levels of oil we like to use. Practice discretion and good judgment, and if you don’t want to use this much or this little, do what you want. It is your kitchen. Honestly, the same goes for the soy sauce. When the salmon glaze looks good to you, it is. Just make sure it isn’t too thin.



Laura Dadap