Wednesday, December 12, 2012

WDW - Toasted Sesame Ginger Salmon


If you're like me during the busy holiday season, you're looking for fast & easy ways to get a healthy dinner on the table.   Here's one that fits that bill that also happens to be incredibly delicious. 

We try to eat salmon at least once a week, so I am always looking for new & interesting ways to serve it.  And, since I'm a big Asian flavors fan, this one is right up my alley.  I found it on Pinterest and it's a keeper!

First of all, please use wild salmon.  Farmed salmon is full of toxins and is actually detrimental to your health.  To learn more read here.  I find that the best buy on it is at Costco (and it's Alaskan, which is preferable), but I have also been happy with Trader Joe's frozen wild salmon as well.  If you have been eating farmed salmon, the taste of wild will take some getting used to, but it is so much better for you.

I like this recipe because it's do-ahead, so I can get it ready early in the day.  You do need to marinate your salmon for at least 30 minutes (longer is fine), so do plan a little ahead.   I find it also saves time to make the marinade and the glaze at the same time, since they have like ingredients.  The glaze can just sit at room temperature until you need it.  

I like to serve this with either brown rice or quinoa to sop up all the lovely sauce.  A green vegetable like green beans or broccoli also goes very well with this.  

Toasted Sesame Ginger Salmon
serves 2-4

1 1/2 pounds wild salmon

1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a medium bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, rice vinegar, & brown sugar and whisk well until combined.  Place the salmon in a ziplock bag, and pour the marinade on top.  Seal the bag and then refrigerate and marinate for 30 minutes (or longer).

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 4-6 minutes, depending on the salmon’s thickness, until opaque and easily flakable with a fork. 

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over cooked salmon.

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Diane Haller said...

Karen, This looks GREAT! Can't wait to try it! Blessings!

hylytylr said...

This was yummy! Served it tonight with your perfect brown rice!