Volcano Salmon

Yield: 4 servings Total time: 40 minutes January 23, 2017

This honey-soy salmon is prepared under the broiler, which gives it a blackened char that appeals to our volcano-obsessed preschooler.

Serve with Volcano Noodles, a rainbow salad that includes purplish black rice noodles, for a visually spectacular and delicious dinner. (Prepare the marinade and the dressing for the salad first – they’re similar, and you can prepare the veggies for the salad while the salmon marinates.)

Ingredients

  • 1 scallion, minced
  • 2 Tbs. reduced-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1 tsp. minced fresh ginger
  • 1 lb. center-cut salmon fillet, cut into 4 portions
  • 1 tsp. sesame seeds, toasted

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 Tbs. of the sauce and refrigerate; marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

Transfer the salmon to the pan, skin-side down. Discard the marinade. Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

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