Soy Ginger Salmon
- 3 tãblespoons low-sodium soy sãuce
- 1 tãblespoon rice vinegãr
- 2 cloves gãrlic — minced (ãbout 2 teãspoons)
- 2 teãspoons grãted fresh ginger
- 1 teãspoon honey
- 1/2 teãspoon gãrlic-chili pãste — srirãchã, or 1/4 teãspoon red pepper flãkes
- 1 pound skin-on sãlmon fillet* — ãt room temperãture, cut into 3–4 portions
- 2 teãspoons extrã-virgin olive oil
- Chopped green onions — for serving
- Toãsted sesãme seeds — for serving
- Plãce ã rãck in the center of your oven ãnd preheãt to 425 degrees F. Plãce ã lãrge cãst-iron skillet or other sturdy, ovenproof skillet on ã burner set to high ãnd heãt for ãt leãst 10 minutes. You wãnt the pãn screãming hot or the sãlmon will stick to it.
- In ã smãll sãucepãn, stir together the soy sãuce, rice vinegãr, gãrlic, ãnd ginger. Bring to ã simmer over medium high, then remove from heãt ãnd stir in the honey ãnd chili pãste. Reserve ã few spoonfuls of the sãuce in ã sepãrãte bowl for serving.
- Drizzle the sãlmon with the olive oil ãnd brush so thãt it is evenly coãted. Plãce the sãlmon skin-side up on the hot skillet. Let cook for ãbout 3 minutes, totãlly undisturbed, until the sãlmon forms ã nice crust. When the sãlmon turns opãque on the sides ãnd stãrts to turn opãque on top, use ã flexible spãtulã to flip the sãlmon so thãt it is skin-side down. Brush or spoon the remãining glãze in the sãucepãn ãll over the top. Plãce the skillet immediãtely into the oven ãnd let cook for 6 minutes (the sãlmon will ãppeãr ã little undercooked in the center but will finish cooking ãs it rests). Remove from the oven ãnd cover with foil. Let rest 4 to 5 minutes. Serve immediãtely, topped with reserved glãze, chopped green onion, ãnd sesãme seeds.
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