Sesame-Soy Salmon with Ginger Honey Glaze Recipe & How to Cook Guide

INGREDIENTS:

Salmon
1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
4 tablespoons olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing)
2 tablespoons wheat-free soy sauce (or coconut aminos)
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons toasted sesame seeds

Ginger Honey Glaze
4 tablespoons honey (pick one with a mild taste)
1 tablespoon toasted sesame oil
1 teaspoon wheat-free soy sauce (or coconut aminos)
½ teaspoon freshly grated ginger
½ teaspoon toasted sesame seeds

HOW TO COOK:

1. In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined.

2. In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes.

3. In the meantime in a small bowl combine all glaze ingredients. Set aside.

4. Preheat the broiler in your oven to high and place a rack in the middle.

5. Line a baking sheet with aluminium foil and lightly grease with olive oil.

6. Remove the chicken from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler.

7. Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque and easily flakable with a fork.

8. Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.

Source: The Iron You

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