Wednesday, August 6, 2008

Salmon: it's what's for dinner.

Last night for dinner we had:

Honey~Soy Broiled Salmon
Toasted Almonds in Rice Pilaf
Fresh Green Beans

The salmon was really good. I was surprised at how much flavor the marinade offered. And, it is so quick and easy to make. Not to mention everything from the salmon to sesame seeds are items I usually have on hand. It was so good, I thought I would share the recipe with you. I did not realize how good it was going to be, so I did not plan to post about it, and so it was eaten before I snapped a photo. Sorry. Having told you all of that, I will now share with you a little something my husband, (my burger, hot dog, pizza, processed and~or fast food loving husband), emailed me this morning.

This is the comic my husband sent me this morning.
The image “” cannot be displayed, because it contains errors.

No matter, it was healthy, delicious and satisfying. So, I pass the recipe sans photo along to you.

Honey-Soy Sauce Broiled Salmon

1 scallion, minced (I call them spring onions, you may call them green onions)
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound salmon fillet cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)

1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a zip lock style plastic bag, add 3 (I used 5) tablespoons of the sauce, seal bag and refrigerate; let marinate for 15 minutes (I marinated for an hour). Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes(I turned salmon over and broiled for another 3 minutes on the opposite side to caramelize the honey a bit). Drizzle with the reserved sauce and garnish with sesame seeds.

TIP: To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

My adaptation of a the recipe from EATINGWELL: The Magazine of Food & Health
Copyright 2005 Eating Well, Inc.

1 comment:

pamokc said...

yummm yummmm yummmmmmmm