Soy & Sesame Wild Salmon
Salmon is full of good-for-you DHA and relatively low in bad-for-you mercury, making it an excellent health choice for brain and body.
Roast the sesame seeds on a pan over low heat, with no oil, for 2 minutes. Cool to room temperature, then add to recipe for a nuttier sesame flavor!
- 1 ½ lbs wild salmon fillet
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 Tbsp roasted sesame seeds
- 1 tsp freshly grated ginger
- 2 tsps canola oil
- 1 scallion, chopped (for garnish)
- In a bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, and sesame seeds with 2 tablespoons water.
- Put salmon in a lidded container and pour 2/3 of the marinade mixture into the container. Reserve remaining marinade. Close the lid and shake gently, making sure the marinade has covered entire salmon. Place in refrigerator for 30 minutes.
- Heat frying pan coated with canola oil over high heat. Add salmon and lower the heat to medium. Cook for 5-6 minutes, until salmon is no longer translucent. Flip with tongs and continue cooking the other side, for another 5 minutes.
- Pour remaining marinade into the pan. Cook over low heat until sauce has evaporated.
- Remove from pan and serve with chopped scallions on top.