Thursday, November 11, 2010

Asian Salmon

Happy Veteran's Day! Bryant and I both had the day off and spent a wonderful day relaxing and doing little chores around the house (I was also trying to fight off a small cold).  This Asian salmon was great for dinner tonight.  All you do is throw some ingredients in a ziploc bag, let it marinate and then broil for about 7 minutes.  It needed to be marinated for 1-2 hours which makes it more difficult to make for a quick weeknight meal, but overall, this is an incredibly simple and easy dish to make for a day at home.   

We served the Asian salmon with not only leftover sweet potatoes (that I wanted to use up) but also with brown rice - this delicious sauce really needed something to soak up all the juices! We also had roasted brussels sprouts but steamed green beans would have also been excellent.

Asian Salmon
Taken from: AllRecipes
Serves: 2-3
  • 1 pound salmon fillets (I removed the skin)
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon packed brown sugar
  • 2 cloves garlic, minced
  • 1/2 - 1 tsp. freshly grated ginger
  • 1 pinch ground black pepper
  • 2 tablespoons minced onion
  • 1 tablespoon sesame oil
-Make several shallow slashes in the skinless side of the salmon filets. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour half of the marinade  in a ziploc bag and add the liquid.  Cover and refrigerate for 1 to 2 hours.
-Preheat the oven to broil. In a 8-inch square baking dish or a baking sheet lined with aluminum foil, add salmon.  Broil for approximately 4 minutes on one side and 3 minutes on the other, until fish flakes easily.
-In a medium saucepan, add the second half of the marinade.  Warm over medium heat for 3-5 minutes. 
-Pour the heated sauce over the salmon. Serve over rice.

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