If you cook dinner every night, you know the hardest part is sometimes just coming up with the menu! I challenged my daughter to plan dinner. I was happy to do the cooking but I was brain-dead. I’d bought some frozen wild salmon at the grocery store and wanted to cook that. She found this recipe and I had everything we needed. I’ve now made this twice. both times I’ve messed up and added the toasted sesame seeds to the marinade instead of sprinkling on top. It’s still good!
I didn’t change anything other than I made less salmon and the same amount of sauce. I like sauce and marinade. Served it with plain steamed rice and grilled asparagus one night. I don’t remember the other time. And I have no picture because I was taking a break from blogging. I will make it again for sure though. And maybe I’ll remember to not add the sesame seeds to the marinade.
Oh and tip of the day. The easiest way to peel fresh ginger is with the back of a teaspoon. Just scrape it and the peel comes right off. I used to use a sharp knife to slice the peel off but you always cut off a ton of ginger as well. The scraping works way better!
Fish and Sesame Seeds
- 1-2 teaspoons toasted sesame seeds
- 1 pound salmon filets
- a few green onions, sliced
- 1/4 cup olive oil
- 2 Tablespoons sesame oil
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons soy sauce
- 2 cloves garlic, minced
- 1 Tablespoon grated ginger
- 1/4 cup honey
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon grated ginger
- 1/2 teaspoon toasted sesame seeds
Start by toasting the sesame seeds. Heat up a skillet over medium high heat and toast them, stirring frequently. I like my cast iron pan for this.
Mix up the marinade and marinate the salmon for 30 minutes or so. If you’re going to be any longer than 30 minutes I’d refrigerate, otherwise I’d do this at room temperature.
Meanwhile, mix up the glaze and set aside.
You can broil this but I like to grill it so preheat the grill (or broiler).
Remove the salmon from the marinade and grill skin side down just until done. Timing totally depends on the thickness of your salmon.
Remove the salmon to a serving dish and pour the glaze on, then sprinkle with the sliced green onions and sesame seeds.