They had me as soon as I saw the title during a web search for salmon recipes. It checks a lot of boxes for this pescatarian. Salmon. Asian. Ginger. Garlic. All favorites of mine.
I’ve used my Uuni Pizza Oven to create a LOT of pizzas. I’ll be sharing those recipes in the days to come. But I’d never done anything else. This recipe seemed to be a perfect non-pizza experiment. It wasn’t, or at least I wasn’t ready to do it. Just know I was in too big of a hurry. I ended up using our little convection/toaster oven. THAT worked. Use an oven, too. It will work out fine.
The original recipe is from Damn Delicious. I NEVER use a recipe as is, as that is just not in my DNA, so I made some changes. Just a few. I had frozen salmon, I used that, for example.
The end result was damn good. Make it.
Ingredients
- 4 tablespoons honey
- 1 tablespoon minced garlic. I’m one of those guys that buys a jar full. (Yeah, flavors get lost, or so they say. It’s fine for me)
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoon seasoned rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 1 long squirt Sriracha – you know how much you like
- Freshly ground black pepper to taste
- 2 frozen fillets of salmon
- 2 green onions thinly sliced
- Sprinkle of sesame seeds
Instructions
Whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha, and pepper, to taste.
Place salmon onto a large square of foil. Fold all edges so there is no leakage of sauce. Spoon the honey mixture over the salmon. Fold foil over salmon so it is completely closed. Let the salmon absorb the flavors while it thaws. I did this for about 75 minutes.
Bake for 10 minutes covered, then fold open the foil and cook for another 4 or 5 minutes.
Serve immediately, garnished with green onions and sesame seeds
Gizmos Used:
Dash Rice Cooker
Cuisinart TOB-260N1 Chef’s Convection Toaster Oven
