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Soy Ginger Salmon

#DF #GF #salmon #easy

Serves 2-3

EASY MODE: Substitute the garlic and ginger below for 4 tsps of garlic-ginger paste

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic minced (about 2 teaspoons)
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• 1/2 teaspoon garlic-chili paste sriracha, or 1/4 teaspoon red pepper flakes
• 1 pound skin-on salmon fillet* at room temperature, cut into 3–4 portions
• 2 teaspoons extra-virgin olive oil
• Chopped green onions for serving
• Toasted sesame seeds for serving

Steps

Pre-heat oven to 425 degrees F. Place a large cast-iron skillet or other ovenproof skillet on a burner set to high until very hot.

In a small saucepan, stir together the 3 tbsp soy sauce, 1 tbsp rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the 1 tsp honey and 1/2 tsp chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.

Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze on the top of the salmon. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.