Monday, January 17, 2011

Asian Salmon

I've been eating too much meat for my own good lately. I do my best to have red meat once a week, but have broken that rule 5 times over...oops. So in effort to get things back in order I've made this delicious Asian inspired salmon. I love the sauce! It's sweet and tangy and syrupy..just delicious! And the strong salmon flavour is if anything highlighted instead of overpowered. I don't like it when marinades drown the fish and strip it of all its freshness and God-given taste. So to avoid this I marinate the fillet for 30 minutes and only glaze it teasingly. Even if you're left with a lot of sauce there's no reason to use it all on the it for fresh steamed veg or BBQ meat!

1.5 lb salmon fillet
1/4  cup soy sauce
1 tablespoon honey
1/2 tablespoon garlic, minced or grated
1/2 tablespoon grated ginger
1/2 tablespoon rice wine vinegar
1/2 tablespoon Mirin
1 teaspoon sesame oil
the zest of 1 lime, 1/2 a lemon and 1/2 an orange
1/2 teaspoon brown sugar
1 sliced birds eye chili
1 tablespoon water
1 teaspoon corn starch
1 green onion thinly sliced on a bias
1 teaspoon sesame seeds (optional)

Combine soy sauce, garlic, ginger, mirin, rice wine vinegar, chili, sesame oil, brown sugar and honey in a bowl. Pour half on top of salmon (it doesn't need to be swimming in marinade). Cover and keep in the fridge for 30 min. Heat oven to 375 degrees. Place a cooking rack above a baking tray. Remove salmon from fridge and gently hold it on an angle so excess marinade drips off. Place on tray and cook in the oven for 15-20 minutes or until you insert a knife on the thickest part and it's hot to the touch. Meanwhile, combine the excess marinade and reserved marinade in a small sauce pan and bring to a boil. Reduce to a low simmer. Combine water and corn starch- whisking together to avoid lumps. Whisk into marinade and reduce until it's a thick syrupy consistency. Drizzle over salmon, top with green onion and sesame seeds. Serve on a bed of wild rice.

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