Ingredients
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 pound center-cut salmon fillet, skinned and cut into 4 portions
- 1 teaspoon toasted sesame seeds
Directions
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Matt and I REALLY LIKE salmon. Matt makes this special sauce that he usually grills our salmon with, which is so good (another post). But, I had just found this recipe and so I told him we were going to give another recipe a try... knowing the stakes were high. To my surprise he said "this may be better than my way!" No honey, nothing is better than you taking care of dinner completely. All that to say - give it a try. I served it with fresh steamed broccoli. A little brown rice would have been great too. And a little plug for our good friends in Alaska - buy wild! It isn't always more expensive. I found two filets of Wild Alaskan Sockeye at Fresh and Easy for $5.
Bon Appetit!
