This fish is by far one of my favorites. As I was editing the photo’s for this post my mouth was watering. I just needed to take a bite of it. I looked up from the computer and across the room where Terri is working and said, “We need to add this Sesame-ginger Salmon to the line up next week.” She quickly agreed.
The honey and ginger give this fish a sweet sauce with just a touch of zing. Not a spicy zing though, it’s more tangy and sweet. It’s. SO. GOOD! What’s also great about this recipe is that it’s great for the freezer, just put the sauce on the side and heat it up separately.
Serve with brown/wild rice and stemmed veggies and you have one delicious and healthy meal not to mention how beautiful it looks. YUM! YUM! and YUM again!
- 1½ pounds raw salmon
- ¼ 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
- ¼ cup honey
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- ½ teaspoon freshly grated ginger
- ½ teaspoons toasted sesame seeds
- Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
- In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
- 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 10-12 minutes, depending on the salmon’s thickness
- Combine all ingredients in a bowl and whisk until smooth.
- Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.