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Asian Salmon.jpg

Asian Salmon

Prep Time 2 hours 10 minutes
Cook Time 13 minutes
Total Time 2 hours 23 minutes
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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
  • Magazine Summer 2014 Cover medium