Asian-style Baked Salmon

21 Dec

Sometimes I like to eat healthy. This salmon, served with a cucumber salad, is one of those meals. Yet for all the health benefits of salmon, which makes it a popular detox dinner dish, it is also simply and delicious. You can’t beat a piece of well-cooked salmon.

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Ingredients List:
– 1 1b salmon, cut into 4 pieces
– 1 tbsp shoyu
– 1 tbsp sesame oil
– 1 tbsp rice vinegar
– 1/2 tbsp honey
– Dash of onion salt
– Dash of garlic salt

Toppings:
– Sliced green onion
– Sesame seeds

Cucumber salad:
– One cucumber, thinly sliced
– Mizkan sesame salad dressing
– Dash of shoyu

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1. Mix together the shoyu, seseme oil, rice vinegar, and honey in a bowl — about 1 tbsp of each. Then add a dash of onion salt and garlic salt. Taste the mixture and adjust any of the seasonings as necessary.

2. With each wedge of salmon, cut a few slices into the meat. Pour the marinade over the salmon, ensuring that it pours into the cuts you just made — this will get the flavor of the marinade throughout the whole fish.

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3. Bake in your 350 oven for about 15 minutes, until the meat is flaky and easily breaks apart with your fork — but don’t overcook the salmon!

4. Serve with a cucumber salad. I like to thinly slice my cucumber and use the sesame-ginger dressing. This is the ONLY dressing I will buy at the market – I always make them at home. But my mom eats cucumber salads with this dressing all the time and it’s just a flavor I can’t recreate closely enough to make at home. I also add a little dash of shoyu to add a bit more salt. Delicious.

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The Boyfriend Rates It:4.5

This is a simple but amazingly delicious dish. The salmon is light and tasteful. And the marinade is just right. To me, this dish paired with the cumber salad is what I imagine an authentic Asian seafood dish to taste like.

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