I came to the sad realization tonight that my children have joined the dark side. They’ve turned into those kids… the “I don’t liiiiiiiike it.” to every.single.food item.on.their.plate.
Tonight, it was salmon.
“I don’t like it”, says the eldest as the youngest was chewing on a big hunk of fish. A nanosecond later, said fish was being expelled from the child’s mouth as though he suddenly realized I was clearly out to poison him. Not pretty.
I took their dinners, re-plated it in the kitchen and plopped it back in front of them, telling them I’d made them chicken instead.
They ate it.
Toasted Sesame Ginger Salmon
courtesy of How Sweet It Is
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
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.
Sesame Ginger Honey Glaze
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
I also served it with a broccoli and bell pepper salad. No particular recipe was followed. I tossed the veggies with about 1/4 cup of light mayo, a large teaspoon of cider vinegar and a bit of granulated sugar whisked together. I seasoned it with salt and pepper. It was great!