New recipe: Asian Salmon
It’s been a while since I’ve posted a new recipe, and this morning I’ve got a really good one.
I found a version of this recipe online a couple months back and, while very good, I thought it needed a little tweaking. Each time I’ve prepared this dish I’ve made some small changes, additions and tweaks. A couple nights ago Lisa and I each took a bite, looked at each other and smiled. I knew I had it. 🙂
I’m a big fan of salmon, and I also love bold Asian flavors, so this is a recipe I’ll be enjoying for a long time to come.
Lisa and I really love garlic–probably more than most–so I’ve cut the amount of garlic I actually use in half for this recipe. Feel free to bump the garlic back up to 4 cloves (or more!) if you like.
Another thought I had was to spice this up with a tablespoon of Sriracha, but I’ve not tried that yet.
This Asian-inspired salmon dish is easy to prepare, healthy and and tastes amazing!
- 1 Tablespoon olive oil
- 1 Tablespoon rice wine vinegar
- 1 Tablespoons soy sauce
- 2 Teaspoons sesame oil
- 2 Teaspoons dark brown sugar
- 2-3 Teaspoons fresh grated ginger
- 4 Scallions, chopped finely
- 2 Cloves garlic, minced
- Black pepper to taste
- 2 Salmon fillets (7 oz each)
- Whisk the first nine ingredients in a small bowl.
- Place salmon fillets in large Zip Lock bag, coat well with mixture and marinate in refrigerator for 2 hours.
- Line baking tray with foil, spray with cooking spray.
- Place salmon on foil, coat with remaining marinade and cook uncovered in preheated 350° oven for 15-20 minutes, until salmon flakes with fork.
Yield: 2 servings.
|Amount Per Serving|
|Total Fat 32g|
|Saturated Fat 9g|
|Monounsaturated Fat 2g|
|Polyunsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrate 7g|
|Dietary Fiber 0g|
|* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.|
Recipe submitted by John Stone