This flavorful grilled salmon dish goes great with everything. For those without a BBQ, this also works in a grill pan or frying pan.
Asian Salmon
Servings
4 Servings
Ingredients
- 4 slices of salmon fillet
- 1 cup low-sodium soy sauce
- 2 tablespoons chopped garlic
- 2 tablespoons fresh ginger
- 1 teaspoon sesame oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon hot sauce or srirachan optional
- 1 pinch curry optional
- ½ teaspoon red chili flakes optional
- 4 tomatoes
- 1 bunch flat-leaf parsley
- 2 sprigs cilantro
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- ½ squeezed lemon
- ½ squeezed lime
- Scallions chopped thinly on a biasn or angle
- Toasted sesame seeds
- Honey
Instructions
- Prepare marinade: Combine all ingredients and place in a large ziplock bag.
- Add salmon and seal.
- Place in fridge for 1 to 4 hours.
- Preheat grill or grill pan to high heat, and brush lightly with oil.
- Place salmon, skin-side up, onto the grill and allow to sit untouched for 3 to 5 minutes, depending on your grill or pan. You are only looking for nice grill marks and not cooking it completely on that side.
- Flip the salmon over, skin-side down, and repeat. At this point, drizzle reserved honey over the surface of the salmon.
- The salmon can either be finished skin-side down or removed and finished in the oven at 350° for another 8 minutes or when the salmon reaches an internal temperature of 145°.
- Plate your fish and garnish with optional salad, toasted sesame seeds, or scallions.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2014. SUBSCRIBE NOW
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