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 salmon...save it for fresh steamed veg or BBQ meat!

Ingredients:

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)

Method

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.