Three cheers for salmon, a nutritious, omega-3 packed protein. Right now it’s wild Alaskan salmon season (through early October), so make sure you are purchasing this type of salmon when you are at the market. It is a clean protein rich in heart- and brain-healthy omega-3 fats, especially compared to the ever-present farmed, Atlantic salmon which is much lower in omega-3s and often polluted due to the poor water quality.
Salmon can be seasoned a number of ways, lending itself to many different ethnic cuisines. Bake it and top with a homemade or store-bought salsa for a Mexican flair. Season with some garam masala and broil until the top is crisp and top with a dollop of plain yogurt for an Indian twist. Taking salmon and combining it with Asian flavors? That’s right, we brought flavor town to a whole new level. And yes, there’s a bit of a kick to the recipe (which you can omit if you aren’t a fan of spice).
This Asian salmon is so moist and delicious. It serves 4 people, though we could easily eat half of it by ourselves! Serve with edamame (soy beans) and stir-fried baby bok choy and shiitake mushrooms. What a perfect complete and healthy meal! One that is sure to fill you up as well.
- 1 1/4 pounds Wild Alaskan Salmon fillet
- 3 tbs. wheat-free tamari (or low-sodium soy sauce or coconut aminos)
- 2 tbs. unseasoned rice vinegar
- 1 tbs. fresh lemon juice
- 1 tsp. fish sauce
- 1 tsp. toasted sesame oil
- 1 tsp. sambal olek (chili paste)
- 1 tbs. agave nectar or raw honey
- 1 tsp. fresh grated ginger
- 1 tsp. fresh minced garlic
- 2 green onions, thinly sliced
- 1 tsp. sesame seeds
- Preheat oven to 325F degrees. Line a 13x9 glass baking dish with aluminum foil. Rinse salmon and pat dry. Place in baking dish.
- In a large mixing bowl, combine soy sauce, vinegar, lemon juice, sambal olek, fish sauce, sesame oil, ginger, garlic, and green onions. Stir to combine.
- Pour about 1/3 cup mixture over the fish. Set aside for 15 minutes to marinate.
- Place in oven and bake about 18-20 minutes, until the fish reaches an internal temperature of 120 degrees. Remove from oven, sprinkle with sesame seeds, and tightly wrap pan with aluminum foil. Let rest 15 minutes before serving.
- Serve with roasted asparagus, baby bok choy, and organic edamame.