My husband caught the salmon yesterday morning during his fishing trip to Lake Ontario. Needless to say if it was any fresher, I would of had to slap it! So, I looked for a very tasty way to cook it. This recipe is excellent! I took "EatMeCake's" advice and added the ginger paste and garlic and I am glad I did. (Thank you very much!) Only change I made was I used low sodium soy sauce. Too easy for me to retain water and it's an easy change. Also, I had the time so I let it marinade for a couple of hours. I dare say I shall have this recipe again soon as I have a few pounds of salmon in the freezer! (not to worry, I have other recipes!)
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 1/3 cup light brown sugar
- 1/4 cup soy sauce
- 2 teaspoons rice wine vinegar
- 2 (6-ounce) salmon fillets
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh chives
- Combine brown sugar, soy sauce, and vinegar. Brush half of soy mixture over salmon, and let sit 10 to 15 minutes.
- Heat oils in a large nonstick skillet over medium-high heat. Sauté salmon 3 to 4 minutes, turn, and brush with remaining soy mixture. Cook 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds and chives.
- Wine note: Amy Arrington, from Southern Wine and Spirits in Charleston, South Carolina, suggests wine options to serve with this meal: âÂ€ÂœFranciscan Chardonnay, with its ripe fruitiness, full body, and creamy texture, pairs nicely with the salmon—it can stand up to salmon's substantial taste but has enough acidity for contrast. Esser Vineyard's food-friendly Pinot Noir makes a tasty complement to the fish's richness, and its low tannins don't interfere with salmon's beautiful flavors.
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