This salmon dish is welcomed with smiles in my household, and I do not mind serving it since it is relatively painless and easy, plus each mouthful is moist and flavorful. I took this recipe from Sally Fallon's Nourishing Traditions and made a few small tweaks. While it is suggested that you serve this with buckwheat, brown rice pasta or brown rice, I think it will also make an awesome salmon salad, even eaten cold on a summer's day. I also sometimes break it up and add it to my scrambled eggs for breakfast.
Oriental style Salmon (aka Salmon-in-a-hurry)
Recipe adapted from Nourishing Traditions
- 2 pounds wild salmon filet
- 4 Tbsp sesame seeds (crush them a little in a mortar if you have time, it helps release the aroma much better)
- 1.5 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (optional, but recommended)
- 2 Tbsp toasted sesame oil
- 1 Tbsp grated ginger (I've been lazy before and simply chopped roughly!)
- 1 bunch finely chopped green onions (optional, but recommended)
- 3 cloves garlic, minced
- grated zest from one lemon
- Pre-heat oven to 350F. Oil or butter a glass baking dish large enough to hold the salmon.
- Place salmon filets skin side down in the dish. Combine all other ingredients and pour over the salmon. Use back of spoon to spread out the ingredients evenly over the salmon.
- Cover the dish with aluminum foil, and bake for 15 minutes. Remove foil and bake for another 3-5 minutes, until salmon is just cooked through. (I usually already turn off the oven after removing the foil.)
- Slice salmon into servings, transfer to individual plates and spoon the sauce over each slice. Sprinkle with more thinly sliced green onions if you wish. Enjoy!