Friday, August 19, 2011

Honey Soy Salmon

1 tablespoon Sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
2 tablespoon honey
1 teaspoon fresh ginger minced
1 pound center-cut salmon fillet, skinned boned and cut into 4 portions
Salt to taste
Pepper to taste
1 teaspoon toasted sesame seeds,
1 scallion, sliced thinly on bias


1.Whisk sesame & chili oil, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved.

2.Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 30 minutes. Place the remaining sauce in a small sauce pot and simmer stirring occasionally until it thickens.

3.Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
4.Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Season salmon with salt & pepper. Broil the salmon 4 to 6 inches from the heat source until cooked through, 8 to 10 minutes.

5.Drizzle with the reduced sauce and garnish with sesame seeds and scallions.

Chef's Tip:
How to skin a Salmon Fillet:
Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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