I’ve been making a lot of Asian recipes for dinner lately since they don’t have dairy in it. A couple of nights ago, I made Honey Coconut Cashew Chicken and that was delicious. My brother actually made this salmon recipe the last time I was over at his place and everyone loved it. It’s a recipe that comes from Gina’s recipe book over at her website Skinny Taste. He served it with this Thia Quinoa Salad. Very healthy and delicious.
This salmon recipe couldn’t be easier. I like to buy frozen salmon over at Sam’s Club. I know, don’t judge. Frozen salmon is still good as the fresh stuff. Make the marinade, it only takes about 2 minutes to whip up. Marinade the salmon and cook the salmon in a skillet with the leftover marinade. When finished spoon whatever marinade is leftover on top of the salmon and garnish with sesame seeds and scallions.
- ¼ cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or to taste)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
- 1½ teaspoons sesame oil
- 2 tablespoons finely chopped scallions, for garnish
- In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
- Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
- Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Recipe from the cookbook The Skinnytaste Cookbook by Gina Homolka