I love salmon, seriously, it is so simple, so versatile and so good for you that anyone that says they hate it has probably only had those “out to dinner, oh god why is this so fishy” salmon experiences. I can safely say that is the ONLY time I have ever had “fishy” salmon. Important fact, (most) FISH IS FROZEN AT SEA, yep, all fish you’re gonna get at the grocery store has been frozen, quickly, at sea, by law. I much prefer “fresh” from the fish monger fish than I do frozen in a bag, if you are going to buy “frozen” fish try to get individually quick frozen or IQF fish as it is frozen in such a way that will make it less icky frozen defrosted mushy fish fish.
2, 6 oz. filets of salmon, skin removed (ask the fish monger to do this, he will!)
2 tsp. Wasabi paste (you can get this at Shoprite or even WALMART! For about 2-3 bucks)
3 scallions, green part, thinly sliced (reserve one for garnish, and it tastes great raw in this application)
3 tbsp. soy sauce
1 tbsp. honey
2 tbsp. canola oil
Pre heat oven to 350 degrees.
Spray a disposable baking pan (trust me on this as the honey makes cleaning a regular tray a pain in the neck) with cooking spray or brush with your favorite cooking oil.
In a medium bowl combine the wasabi and soy sauce and stir until blended, add the honey, canola oil and scallions and stir to combine. Add the salmon and marinade for about 15 to 30 minutes, if you want you can do this before work and let the marinade in a bag until you get home!
Bake at 350 degree for approximately 15 to 20 minutes or until the fish begins to flake. Garnish with extra scallions. I like to serve this with sesame spiced vegetables, easy recipe to follow.
½ lb. haricot verts, or trimmed green beans
½ small can diced water chestnuts
4-6 button or baby bella mushrooms, sliced
1 tbsp. garlic, (I use Trader Joes garlic in a jar for this!)
1 tbsp. minced ginger, (I use the squeezy ginger you can get in the produce section of the market for this)
1 tsp. sesame oil
1 tsp. coconut oil
1 tsp. sesame seeds (optional)
Soy sauce (optional)
In a wok or large sauté pan add the coconut oil and sesame oil and let them get super hot! Add the ginger and garlic, carefully stir, add the green beans, then the water chestnuts and finally the mushrooms. Stir to combine and coat with the garlic and ginger. If you want to add soy sauce a drizzle now works well in place of salt. Sprinkle with optional sesame seeds.
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