Sesame Ginger SalmonPosted: February 6, 2016
I’ve recently read that breastfeeding moms should be consuming 400mg of DHA (omega 3) per day, to help to pass along those brain-building nutrients to their babies. Well, if that gives me an excuse to eat more salmon, I am all for it! Also, with the rising cost of groceries lately, I’ve found that the price of fish has remained relatively stable. Has anyone else noticed this?
This recipe has quickly become a new favourite of mine. The marinade is sweet and tangy, and is quick to put together. Here is the mandatory ingredient shot for the marinade.
Sesame Ginger Salmon (Modified of Damn Delicious)
You will need:
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (I used regular vinegar and it turned out just fine)
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, pressed
- 1 tablespoon grated fresh ginger (While fresh is always more flavourful, I used dried and it turned out great!)
- 1 tablespoon sesame seeds
- 4 salmon fillets, or one extra large salmon fillet
In a medium bowl, whisk together olive oil, soy sauce, vinegar, sesame oil, brown sugar, garlic, ginger and sesame seeds. Reserve 1/4 cup of marinade to serve.
In a large Ziploc bag, combine ginger marinade and salmon fillets. Marinate for several hours (the longer the better), turning the bag occasionally.
Preheat oven to 400 degrees F. Line baking dish with tinfoil for easy cleanup.
Place salmon, along with the marinade, onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve salmon immediately with rice and veggies of your choice. Enjoy!