MONDAY RECIPE POST - SESAME SOY SALMON WITH GINGER HONEY GLAZE

My salmon recipe today comes from "The Iron You" hosted by Mike.  You can see the original here.  He offers alternatives in the ingredient section which you might want to take a note of.  The ingredients below are what I used.

Sesame-Soy Salmon with Ginger Honey Glaze

Serves 4

For the salmon:

1-1/2 lbs. (or four 6 oz. pieces) salmon, you can take the skin off if you prefer

4 tablespoons olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce 

2 garlic cloves, minced

1 tablespoon freshly grated ginger

2 tablespoons toasted sesame seeds

For the Ginger Honey Glaze

4 tablespoons mild-tasting honey

1 tablespoon toasted sesame oil

1 teaspoon low-sodium soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoon toasted sesame seeds

For garnish (optional):

Toasted sesame seeds 
Thinly sliced green onions

In a bowl combine the olive oil, sesame oil, soy sauce, garlic, ginger, vinegar and brown sugar.  Using a whisk mix thoroughly until well blended.

In a shallow covered container or in a large Ziploc bag, place the salmon inside and pour the marinade over it.  Cover or seal and marinate in the refrigerator for 30 minutes.

While the salmon is marinating combine all the glaze ingredients in a small bowl and set aside.

Place the rack in the middle of the oven and preheat your broiler set at high.  

Line a baking sheet with aluminum foil and lightly grease with olive oil.  (I used non-stick foil and left out this step).

Remove the salmon from the marinade and place onto the lined baking sheet.  Sprinkle with a bit of salt and pepper and place under the broiler.

Cook for 10 minutes.  

Remove and brush top of the salmon with the glaze.  Cook for another 2 minutes, or until it easily flakes with a fork.

Remove immediately, sprinkle with toasted sesame seeds and chopped green onions if using them.

Serve and enjoy!

One serving is 463 calories

What do I think of this meal?  It was excellent and I shall be making it again.  I served it with Wild Rice Salad with Cranberries, Apricots and Avocado.  The recipe is here.

Thanks for looking at today's recipe.

Enjoy your day!