Sesame Ginger Salmon w/ Ginger Honey Glaze

By á-30692

Ingredients

• Salmon Marinade
• 1 1/2 pounds raw 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
• 3 green onions, chopped fine (reserve tops for garnish)
• 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 honey, sesame oil, ginger and seeds in a bowl and whisk until smooth. Reserve for glaze

Preparation

Step 1

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.

Heat a large skillet on medium-high to high. If you leave the skin on this is the best way to get crispy skin. Add a little grapeseed oil to coat pan. (If skin has been removed it would probably be best to cook the salmon on a wire rack on lined cooking sheet in the oven on broil. Start on the top rack for 4-6 minutes until it browns and caramelizes and move to the middle rack for additional 6 minutes.)

Remove salmon with kitchen tongs, shaking off excess marinade, and place on plate. Sprinkle with a little bit of salt and pepper, then place directly in hot pan skin side done. Cook for 6 to 8 minutes, then carefully turn over and cook an additional 6 minutes. Depending on the salmon’s thickness (ours was just about an inch thick), until opaque and flaky.

Remove and serve immediately with the honey glaze and a sprinkling of toasted sesame seeds and chopped green onion tops.