This is my all time favorite go-to salmon recipe. Whenever I crave salmon, this is what I crave. When I go to a restaurant and order salmon, I am always disappointed because it doesn't taste like this. The only bad thing about this recipe is that I think it is really the best when you marinate it 24 hours. So, if I ever have a craving hit me, I can't just go home and make this. I think that if you do not have the 24 hours to marinate, it would be good to take the leftover marinade and cook it donw on the stove as a sauce to serve on the fish. If you marinate for 24 hours, though, believe me - nothing else is needed. This is one of the very few recipes that I have that I make over and over again. I decided to add a side dish of fresh green beans. I have had this recipe saved for a long time, but have never tried it until last night. I was afraid that there wouldn't be a ton of flavor to them, so I added garlic. A LOT of garlic! I halved the recipe, but added about 3 cloves of garlic chopped fine. At first I was afraid that the garlic would overpower the sesame seeds, and I think I was right. If I make these again, I would still add that amount of garlic, but I would double the sesame seeds as well. In fact, even if I didn't add the garlic, I would double the amount of sesame seeds. This was the perfect dinner, though. After I ate, I felt very satisfied, but not stuffed. Perfect for a hot evening.
Soy Ginger Salmon
- 1 pound salmon fillets
- 1/3 cup brown sugar, divided
- 2 teaspoons lemon pepper, divided
- 1 teaspoon garlic powder, divided
- 1/3 cup low sodium soy sauce
- 1 tablespoon olive oil
- 1 (1 inch) piece fresh ginger root, minced
- 1/3 cup orange juice
- Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
- Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
- Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
- Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
- Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 pound fresh green beans
- 3-4 garlic cloves, chopped
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds and garlic. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.