Adapted from Serious Eats
1 1/2 lbs salmon, cut into 4 equally sized fillets
1 c soy
1/4 c honey
2 tbsp lemon juice
2 inches peeled fresh ginger, thinly sliced
3 garlic cloves, smashed
1 tbsp chili paste (like sambel oelek)
2 tbsp toasted sesame seeds
Whisk the marinade together. Slide the salmon fillets into a large ziplock bag and pour the marinade over them. Marinate in the fridge, skin side up, for at least 30 minutes and up to 3 hours.
Preheat your broiler and be sure to set an oven rack to the uppermost level. I like to use a study (and much loved aka dingy) pan with sides for broiling. You don't need to line it, but I hate scrubbing off baked-on honey from anything, so I lined my pan with foil, then with parchment paper. Yes the parchment paper will get a tad...singed, so keep a close eye on your oven. It's worth it for zero cleanup. Broil for 7 to 10 minutes, but absolutely no longer.
I rounded out this dinner with baked sweet potatoes with a Chinese five spice butter* and a salad tossed with toasted hazelnuts, avocado and sauteed green beans.
*It is fancy, but not complicated. Soften 2 tbsp butter, mash in 1/8 tsp Chinese five spice.
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