Sesame Ginger Salmon

We received some fresh Sockeye Salmon from Alaska (one of the perks of living in the PNW) earlier this year. We had so much we have tried to find different recipes for cooking the salmon, so we weren't making the same recipe all the time. The options are endless really. We recently tried this one and it was amazingly good. It was a nice change up from the creamy recipes we normally do. The key is to marinate for at least an hour!

Ginger Marinade

• 1/4 cup olive oil

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons sesame oil

• 2 tablespoons brown sugar

• 2 cloves garlic, pressed

• 1 tablespoon grated fresh ginger

• 1 tablespoon sesame seeds

• 4 green onions, thinly sliced

• 4 salmon filets

For Honey Ginger Glaze

• 2 tablespoons honey

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon grated fresh ginger

• 1/2 teaspoon sesame seeds (optional)

Instructions

• To make the glaze, whisk together honey, soy sauce, sesame oil, ginger and sesame seeds in a small bowl; set aside.

• In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

• In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 1 hour to overnight, turning the bag occasionally.

• Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.

• Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

• Once cooked top with honey ginger glaze and serve

#Roots #Recipes