Easy to accomplish on a weekday, Asian-style ginger and soy sauce thickens as it cooks and is perfect with a crispy sesame crust and the moist fish inside.
- 500 grams boneless Salmon (about one pound or 17 ounces)
- 2 cloves garlic, crushed
- 1 tbsp tamari
- 2 tbsp grated ginger
- 2 tbsp lime juice
- 2 tbsp honey
- 3 tbsp sesame oil
- 3 tbsp olive oil
- 2 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1/3 cup chopped green onions
- In a bowl combine the garlic, tamari, ginger, lime juice, honey, oils and sesame seeds and whisk together.
- Place the salmon in a baking dish and pour the sauce overtop. Place the dish in the fridge for 30-45 minutes to marinate.
- Preheat the oven to broil and ensure the oven rack is at the top. Place the dish in the oven and cook for 10 minutes, watching carefully to ensure it does not burn (if the salmon is darkening too quickly, lower the rack). After 10-12 minutes the top of the salmon should be golden brown and the flesh of the thicket part of the salmon should be opaque. Remove from the oven.
- Drizzle any of the excess caramelized sauce from the pan over the salmon and sprinkle with chopped green onions. Enjoy!
- Category: Main, Seafood