So this is more like the Thursday menu this week but the days have gotten away from me. On Monday I was last minute invited to a charity food event in Rockefeller Center (will post more on that) and then Warpaint on Tuesday (more to come on that too). But luckily I made a yummy salmon dish on Saturday that is ready to go for this week.
I am thinking of making an unofficial goal to eat fish at least once a week (and them bump it up to twice) and here’s the first step. This is a recipe from Food Network who I find to be pretty reliable. This is another recipe with a broiler which I find to be a delightful way to cook – its insanely fast and keeps everything juicy and flavorful. I made this with couscous and a side of asparagus, green bean and tomato salad.
Honey-Soy Broiled Salmon
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
2 center-cut salmon fillets, skinned
1 teaspoon toasted sesame seeds
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a ziploc bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Keep the remaining sauce to drizzle on top when finished cooking. To toast the sesame seeds, put them dry into a hot pan and continue stirring until they start to brown then remove from heat.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.