Toasted Sesame Ginger Salmon.
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Right now, I’m staring blankly at this picture of hairy ginger.
Sort of freaky right?
It’s last night.
I’m watching new-school 90210, as opposed to old-school 90210.
I’m realizing that my constant mention of television shows is making it sound like I 1. have no life and 2. am a complete couch potato.
I ate 5-day old soup for dinner followed by copious handfuls of mini chocolate chips.
That soup that was supposed to be my husband’s lunch today.
I strategically have a blanket placed over my head to cover my entire face when that stupid Silent House movie preview comes on during every single commercial break.
Am currently debating on emptying my remaining Kate Spade shopping cart contents… into my virtual bag. Also trying to figure out how I can strategically sleep on my hair-salonified mane while keeping it “country star big” for tomorrow. Which is really today. Which really just consists of cooking four recipes, eating four recipes, exercising and making a general mess of things – all deemed big hair worthy. Realizing that my current headache prooooobably has something to do with my big hair. But at least that headache gave me free reign to hang out and watch one of the greatest movies of all time: Father of the Bride.
My taste is impeccable.
And I’m pretty sure that my capability of discussing any and everything BUT toasted sesame ginger salmon, including my current whereabouts and scattered brain, also have to do with this big hair. Because it just doesn’t seem right that you eat salmon with big hair. Right? I feel like I should be eating grits or something. And swallowing my stereotyping.
But… I’m going to break the rules.
It’s no secret that we are huge, huge salmon fans up in this piece. I love salmon every which way ‘til Sunday (whatever that means) but given my recent fascination with all things toasted and sesame-like, this rocked my tiny flavor bubble. Broiling the fish is my favorite way to prepare it since it develops a somewhat crunchy crust, but you can make this however you choose and have dinner on the table within an hour or less. We ate it with rice one night, had leftovers with pasta the next, and then finally my husband stuffed it between toasted buns for the most perfect sandwich ever. Don’t even say it.
And now I feel compelled to tell you that I haven’t eaten a single vegetable in three whole days. Things are looking up.
- 1 1/2 pounds raw salmon
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoon soy sauce
- 2 garlic cloves, grated
- 1 tablespoons freshly grated ginger
- 1-2 tablespoons toasted sesame seeds
- 4 green onions, sliced
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoons toasted sesame seeds
- Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
- In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
- Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
- Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
- Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
- Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.
Tomorrow we eat dessert. If that’s okay with you.