I'll admit that we haven't been doing a ton of cooking lately. Life has just been too busy with our opposite work schedules.
Paul and I generally see one another two or three nights a week.When he or I are home in the evening alone we generally just grab something from the freezer to heat up . . . or - perish the thought - fast food. THAT is stopping!
Last Thursday our schedules aligned so we decided to have this salmon for dinner. We've made similar salmon recipes before but none have had the flavour of this recipe - I think it comes from cooking the salmon on the actual marinade.
Don't let the long ingredient list throw you off - this was wonderful!!!!
Sesame Ginger Salmon
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 (5-ounce) salmon filets
For the Honey Ginger Glaze:
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds
To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve salmon immediately with honey ginger glaze.
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