Asian-Inspired Salmon

13 Nov

I’m straying from Southern cooking here, but this is my “go to” dinner recipe when I want a home-cooked meal, but don’t have time to follow a recipe or search around the grocery store for a bunch of new ingredients.  My friend Kate made this a few years ago at a dinner party she hosted and she was nice enough to share her recipe with me.  I like serving this salmon with rice pilaf or basmati rice, green beans and a cold glass of sauvignon blanc.  This recipe is a true crowd-pleaser.  Everyone I’ve made this for comes back for seconds (and thirds!).

Asian-Inspired Salmon
(adapted from my friend Kate’s recipe)
Serves 4

Ingredients
2 pounds fresh salmon fillet
4 tbsp. rice wine vinegar (find this in the Asian foods section of your grocery store)
8 tbsp. soy sauce (I prefer the low sodium version)
4 tbsp. honey
4 tsp. fresh grated ginger (using fresh ginger makes a huge difference here, but if you are pressed for time, dried is OK)
4 scallions, finely chopped

Directions
1. Preheat oven to 350.
2. Place salmon skin down in a baking dish.  For easier clean up and to keep the skin from sticking to the bottom of the pan, line the pan with tinfoil.
3. Mix vinegar and soy sauce.  Add honey while stirring vigorously so it mixes evenly.  Add ginger and scallions last.
4. Spoon/pour mixture onto salmon in pan.  Be sure to coat the entire fillet evenly.
5. Bake at 350 for 20 minutes or until salmon has turned a light, opaque pink and easily flakes with a fork.

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