toasted sesame ginger salmon.

Mmmm...doesn't that make you hungry? Blogging about food is a lot harder than one may think. It's 8:30 at night...you're sitting on your couch and the dinner you ate over two hours ago is just not cutting it any more...you're looking at pictures of food...and writing about food...and craving just about anything with salt in it...and to top it off...your're watching Diners, Drive-Ins and Dives! That "Guy" gets me every time!

Well, before I hit up the snack cupboard, here is a recipe that everyone should try at least once...although that may not be enough. This recipe has quickly become a "go-to" for Joe and I. It's not overly difficult, so it's great to whip up on your everyday Thursday night, but it's also an amazing dish to serve up if you have guests coming over for dinner. And it just looks so pretty! We eat this salmon with just about anything, but if you want to keep with the Asian flavours, serve with a side of rice, some bok choy, or a bowl of miso soup. Another tip of mine...call your husband when he's "working from home" and have him marinate the fish for you on one of his "15 minute breaks"...every little bit helps!



Toasted Sesame Ginger Salmon
(Serves 2-4 people)

- (1 1/2) lbs of raw salmon
- (1/4) cup of olive oil
- (2) tablespoons of toasted sesame oil
- (2) tablespoons of rice vinegar
- (2) tablespoons of brown sugar
- (2) tablespoons of soy sauce
- (2) garlic cloves, minced or grated
- (1) tablespoon of freshly grated ginger
- (1-2) tablespoons of toasted sesame seeds
- (4) green onions, sliced

Sesame Ginger Honey Glaze

- (1/4) cup of honey
- (1) teaspoon toasted sesame oil
- (1) teaspoon soy sauce
- (1/2) teaspoon of freshly grated ginger
- (1/2) teaspoon toasted sesame seeds (toasting isn't totally necessary)

Preheat your oven to 400 degrees F. Line a baking sheet or shallow baking dish with aluminum foil and set aside.

In a bowl, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar and whisk well until combined. Either add the salmon to the bowl of marinade and cover or place both the salmon and marinade into a ziplock bag and allow to marinate in the refrigerator for at least 30 minutes. Note that I generally cut this recipe in half as I'm only cooking for the two of us :).

Once the salmon has finished marinating, it is now time to pop it in the oven. Place your filets skin side down directly onto the aluminum foil. If you like, season your salmon with a pinch of salt and pepper and place in the oven. The cooking time will vary slightly depending on your oven and the thickness of your filets, but they will generally take about 20-30 minutes. I like to turn my oven to broil for the last 5-10 minutes to get a nice carmelized crust. 

While your salmon is baking, you can go ahead and prepare the glaze. Combine all ingredients listed above in a small bowl and whisk until smooth. Set aside.

Once your salmon is finished cooking, remove from the oven. If you're unsure if your salmon is fully cooked, insert a fork into the thickest part of your filet and check out the inside. The fish should be a lighter shade of pink throughout, completely opaque, and should easily flake apart with your fork. 
I like to run a thin spatula underneath the fish to separate it from the skin. Next, plate the fish and top with the glaze. Sprinkle with green onions and sesame seeds and serve. Enjoy!