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Fish is a blind spot in my cooking/blogging. I don’t eat a ton of it, but I do like it if prepared well. This Spicy Sesame Salmon is a great, quick weeknight meal. I love to make it with edamame and some Calrose rice. I use a cast iron for this, but any pan that can go from stovetop to the oven should be fine
Ingredients
- 4 salmon filets
- 1 bunch of green onions
- 2 cloves garlic, minced
- 1/2 cup lite soy
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tsp sriracha
- 1 tsp diced ginger
- 2 tablespoon olive oil
- sesame seeds for garnish
Instructions
- Preheat oven to 425 F.
- Chop the green onions. Separate the white bottoms from the green tops. Discard the root pieces.
- On the stovetop, over medium-high heat, bring the soy sauce to a low simmer. Toss in the ginger, white bottoms of the green onions, and garlic. Allow simmering together for 2-3 minutes
- whisk in sriracha and brown sugar. Whisk until the brown sugar dissolves. Add sesame oil and remove from heat.
- On a burner on high heat, warm your cast iron until its center of the sun hot.
- Add your olive oil, and put your salmon fillets skin-side up.
- Sear the topside for 2 minutes, add sauce to the pan, and flip so the skin side is touching the pan.
- Spoon sauce over the top of the filets, and put it in the oven for 3 minutes.
- Remove, spoon more sauce over the top, and put back in the oven for another 2-4 minutes.
- Remove and allow it to sit for ten minutes.
- Serve on top of rice, with sesame seeds and diced green onions on top.
