ASIAN ROASTED SALMON
Several years ago a dear friend, Rita, was at our house in the mountains with us when she introduced me to this very simple and savory salmon recipe. I have probably modified it some over the years, and the amounts are very approximate as I have never written this down nor measured the ingredients, but I will estimate the best I can. We make this at home on a very regular basis, and it is great when we have a time crunch. Tonight we made on the BBQ, which is not how I usually make it, but my husband likes to grill and he was offering to grill it (so why on earth would I turn him down). I will give instructions for my regular preparation and the BBQ. The pictures are of it barbecued, which is why it looks a little blackened and has grill marks. I actually think it was originally cooked under the broiler in the oven, but I am not very good with the broiler so I just use a regular bake setting. I always serve this with some rice, usually jasmine or sushi rice and a vegetable. Tonight we also served it with scallops (with the same marinade) and a simple salad. Delicious and healthy!
Serves 4
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INGREDIENTS:
• 1 pound fresh salmon
• Salt and fresh ground pepper
• Low-sodium soy sauce
• Dark sesame oil
• 1 tablespoon minced fresh ginger (or bottled)
• 1 tablespoon minced fresh garlic (or bottled) — 1–2 cloves
• 1–2 tablespoons rice vinegar
• 1 teaspoon honey
• 1 bunch of green onions (I often just use chopped chives that I have handy instead)
PROCEDURE:
1. Place salmon skin side down on a lightly greased shallow pan. Sprinkle with salt and freshly ground pepper.
2. Cover salmon with soy sauce (about ½ cup?).
3. Pour the rice vinegar over the salmon.
4. Sprinkle a little of the dark sesame oil on the salmon.
5. Spread the minced ginger and garlic directly onto the salmon along with the honey. Rub into the salmon with a spoon. Baste the salmon with the seasonings that have run off the fish.
6. Lay the trimmed green onions on and next to the salmon (or just sprinkle the chopped chives onto the salmon).
7. Let sit for 20 minutes or more, depending on your timing. Pre-heat oven to 400 if cooking in oven, otherwise start the grill.
8. Cook in oven for 15 minutes and check for doneness. Timing will depend on your oven and your preferences for temperature. On the grill it may cook faster. Baste once or twice while cooking.
9. Serve with hot steaming rice and a vegetable (I often throw some broccoli in the marinade and roast it with the salmon). Today I had salad ingredients available so that is what I made.
