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Ginger Sesame Salmon
Prep: 10 min Cook: 8 min Servings: 4by John Spottiswood300 recipes>This is an outstanding asian-flavored salmon. It's a bit more interesting than your typical teriyaki salmon. Think of it as teriyaki salmon with a kick! I'm a huge fan of grilled salmon and I don't think it gets much better than this. Ingredients
- 1/4 cup vegetable oil
- 2 Tbsp. minced fresh ginger
- 1 Tbsp. wasabi powder
- 3 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 1 Tbsp. fresh lemon juice
- Pinch of salt
- 1/4 cup soy sauce or low-sodium soy sauce
- 1 Tbsp. sesame oil
- 4 salmon fillets (4-6 oz. each, skin on or off is OK)
Directions
- Whisk together vegetable oil, ginger, and wasabi in a small saucepan over medium heat for 2 minutes. Remove saucepan
- from heat and stir in vinegar, sugar, lemon juice, and salt. Transfer
- marinade to a small bowl (that you can take outside to the girill) . Set aside 1/3 cup of marinade to use as vinaigrette for the Spinach Salad recipe linked below.
- Add soy sauce and sesame oil to remaining marinade in bowl; whisk until marinade is thoroughly mixed. Place salmon fillets in a glass baking dish. Pour soy marinade over salmon; cover and refrigerate for 30-60 minutes.
- Preheat grill to medium. Brush or spray grill grate with oil. Place salmon on grill, skin side down if skin on. If skin off, consider using a grill basket. Transfer marinade to a bowl. Grill salmon, uncovered, until fish is firm to the touch, about 8 minutes depending on thickness. Baste salmon every 2 minutes with the remaining marinade.
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