I will admit it, I am not a huge seafood fan. I’ve tried cooking a variety of fish over the years, but have never really found success until I found this recipe. It is actually from my older sister and I’ve fallen in love with it since she cooked it for me several years ago. My children love it too and beg me to make it — it’s that good! I figure it is good enough for The Novice Gardener’s Fiesta Friday #19, too! Feel free to check out Angie’s place and see all the other wonderful recipes that the Fiesta Friday crew is cooking up. It is always a good time.
This fish is simple to prepare and a breeze to clean up. To start, you need good salmon. Wild salmon is preferable, and fresh — not frozen — is a necessity. Pre-frozen salmon just doesn’t have a good texture in my opinion. I always ask the fish monger what is the freshest that day and make my decisions based on the answer. If there is no fresh salmon, I take a pass. It’s just not worth my money. There are many sources out there that will tell you that farm-raised salmon is terrible for you and the environment, but if it is fresh over something that has been frozen, I’m going to opt for it. Of course, I’d love fresh, wild salmon — but you’ve gotta do what you’ve gotta do. At least that’s my philosophy.
I was lucky enough to stop into Whole Foods and pick up two filets of fresh, wild salmon (my wallet wasn’t lucky though — ouch!). I added it to a marinade of tamari (which is gluten free), grated onion, grated ginger, honey and rice vinegar and broiled the fish on parchment paper until crispy on the outside.
I served this up with some sweet brown rice (it is almost the consistency of sticky rice) and some greens. I topped the fish with some reduced marinade and dinner was served.
What you need to make this fish:
2-4 fresh salmon filets, skin and bones removed
1 Tbs grated sweet onion
1 Tbs grated fresh ginger
1 Tbs honey
2 Tbs tamari (regular or low sodium is fine)
1 Tbs water
1 Tbs seasoned rice vinegar
Mix up your marinade and put your salmon in a dish. Pour marinade on top of fish and put in the fridge. Turn fish over after about 30 minutes. Marinate up to 1 hour for best flavor.
When ready to cook, remove fish from marinade and place on a baking tray covered with parchment paper. Broil on the middle rack of your oven for 7-10 minutes. You want the top of the salmon to start to char. This gives the salmon a wonderful, caramelized flavor. I like my salmon cooked through, so I look for the thickest part of the salmon to be opaque and easily flake away when tested with a fork. This is usually achieved in the 7-10 minute time frame.
While your salmon is broiling, pour your marinade in a small sauce pan and bring to a boil and reduce to about half.
After your salmon is cooked, plate it with whatever sides you would like and top with a spoonful of reduced marinade. Delish!