Salmon, salmon, salmon. How I love good quality wild fresh salmon! This salmon you see on the photos is directly from the famous Seattle seafood market, and it is SO-O-O GOOD! Especially when you turn it into an Asian sesame salmon, beautifully caramelized and a little charred:
For this dish, I made a very simple but oh-so-flavorful Asian sauce, by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey melted and blended beautifully with other ingredients. This creates a very tasty and gooey Asian sauce that is SPICY, SWEET, and SOUR – all at the same time!
Then I broiled the fish for about 5-7 minutes to caramelize the salmon, brushing with the sauce. As the final touch, I reduced the sauce slightly on the stove top and then poured it over the fish! Very simple? Yes! Very rich in flavor? Absolutely! Serve it over quinoa, rice or your favorite veggies.
Asian sesame salmon
Prep time: 1 hour
Makes 4 servings
- 1.5 pounds salmon, or 4 6-ounce salmon fillets
- 3 tablespoons sesame oil
- ¼ cup honey
- 2 tablespoons freshly squeezed lemon juice or lime juice
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon red curry paste
- 3 tablespoons toasted sesame seeds
- salt and pepper
1) Preheat the oven to 350 degrees.
2) In a small pan on low heat, whisk together the sesame oil, honey, rice vinegar, lemon juice, soy sauce, red curry paste until honey melts and blends with other ingredients.
3) Place salmon skin-side down in a baking dish, pour half the sauce over it, bake for about 10 minutes. Remove from oven. Increase oven temperature to broil. Place the fish back in the oven and broil for 5-7 more minutes, brushing with the sauce.
4) Remove skin from the salmon, pour sauce from the baking dish back into the small pan in step 2 (to the remaining half of the sauce) and reduce it slightly on medium heat. Pour the reduce sauce (glaze) over salmon. Sprinkle with toasted sesame seeds.
This recipe was also included in The Kitchn’s Delicious Links!