Sesame-Soy Salmon with Ginger Honey Glaze
Adapted from HowSweetEats
Ingredients
Serves 4
Salmon
1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
4 tablespoons olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing)
2 tablespoons wheat-free soy sauce (or coconut aminos)
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons toasted sesame seeds
Ginger Honey Glaze
4 tablespoons honey (pick one with a mild taste)
1 tablespoon toasted sesame oil
1 teaspoon wheat-free soy sauce (or coconut aminos)
½ teaspoon freshly grated ginger
½ teaspoon toasted sesame seeds
Directions
In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined.
In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes.
In the meantime in a small bowl combine all glaze ingredients. Set aside.
Preheat the broiler in your oven to high and place a rack in the middle.
Line a baking sheet with aluminium foil and lightly grease it with olive oil.
Remove the salmon from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler.
Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque, easily flakable with a fork, and perfectly glazed.
Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.