Asian Glazed Salmon
Over the Holidays I am sure you saw from my Instagram that I spent a good deal of time defrosting in Miami… I know, rough life. Added to the perk of outdoor strolls with Reese and wearing denim shorts in December, was getting together with some of my best friends who I spent the first 18 years of my life growing up with. One of these beloved Yaya Sisterhood members is Morgan… you may remember her from this FH post. She is a FABULOUS cook and currently slaving away in her residency (so I am not sure what hours she finds herself cooking), but the real perk of cooking with her are her added health facts along the way. In choosing this Salmon recipe she explained the health benefits of Salmon, ‘It is filled with omega 3 fatty acids that have amazing health benefits including lowering your cholesterol, repairing cell walls and making your skin glow!’ Enough said, sign us up! Here’s one of my new go-to fish dishes.
Asian Glazed Salmon Ingredients:
- 4 pieces of salmon (6 oz)
- 1-inch piece of ginger, peeled and minced
- 3 tablespoons of scallions chopped (dark green side preferred)
- 1 teaspoon of rice wine vinegar
- 2 tablespoons of honey
- 1 tablespoon stir fry or hoisin sauce
- 1 tablespoon olive oil
- 1/3 cup low sodium soy sauce
- Juice of one large lime
Asian Glazed Salmon Directions:
Preheat oven to 375 F.
Peel and mince ginger. Finely cut scallions until it gets to the white part close to the roots.
Add ginger and scallions to a bowl with soy sauce, rice wine vinegar, hoisin sauce, olive oil, honey, and lime juice. (No need for salt since the soy sauce is already salty!). Also you can add 1-2 cloves of garlic if you so desire— as Dr. Morgan says, “Garlic has great anti-oxidants!”
Note: For a thicker glaze instead of a marinade, place the mixture in a sauce pan over medium heat until the volume of the mixture has reduced by a third. You can also make a little extra glaze and serve along side the fish.
Place salmon in a non-stick pan (or if you are anti-clean up, just put down aluminum foil!). Then spoon over the marinade, making sure to get the good stuff, the ginger and scallions, on each piece.
If you are on the go, place directly in the oven! If you have more time, allow the salmon to marinate in the sauce, intermittently spooning the run off back onto the fish. For longer marinade and easier preparation you can let this marinate overnight, just remember that when you place the fish in the oven, it has to be room temperature to avoid uneven cooking.
Cook for 15-20 minutes, or until the fish is firm and dark on the edges but still softer in the middle.
Garnish with any left-over greens/ scallions. Serve!
For other yummy fish recipes, see my full dinner list here!
Nom nom nom – asian style salmon is my all time FAVE, but I’ve actually never baked salmon (always grill). But this seems easy enough, may need to try! Thanks for the recipe/tips lady!
Kristin of LivingInColorPrint.com
I know! I usually grilled too but this was soo easy to throw in the oven while I cooked up my sides!!