Brad and I love salmon, so when his sister Karen sent me this recipe, I knew I would have to give it a try. Karen lives in the Pacific Northwest and cooks a lot of salmon, and thought Brad and I would like the Asian flavors of this particular dish. She was right – we loved the mixture of the ginger, soy and sesame, both as components of the marinade and the accompanying Honey Sesame Ginger Glaze.

Karen’s recipe (which I’m sure she got off the Internet because I’ve seen several that match hers) calls for broiling this in the oven, but we cooked ours on the grill. I also tweaked some of the ingredients and used less brown sugar and more garlic. I added some fresh lemon juice because I think fish and citrus are meant for each other. I used dark soy sauce instead of regular since that’s all I had on hand. Also, her recipe did not specify the type of salmon, so I used my favorite, sockeye. I’m sure any type of salmon will work well.

Ingredients (serves 2)

• 1 ½ pounds boneless sockeye salmon
• ¼ cup extra virgin olive oil
• 2 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar
• ½ large lemon, juiced
• 2 tablespoons dark soy sauce
• 1 tablespoon brown sugar
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• ½ teaspoon toasted sesame seeds, for garnish
• 4 green onions, sliced small (use both green and white parts), for garnish
• Sesame Ginger Honey Glaze (recipe below)

Preparation

In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, lemon juice, garlic, grated ginger and brown sugar. Whisk until blended well.

Place the salmon in the marinade, making sure you coat the fish well. Marinate it for 30 minutes in the refrigerator.

Preheat grill (we spray ours with cooking spray so the fish will not stick to it.) Grill the salmon on each side for 5-6 minutes, until it is opaque and easily flakes with a fork.

Honey Sesame Ginger Glaze Ingredients and Preparation

• ¼ cup honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• ½ teaspoon freshly grated ginger

Mix all ingredients until well blended. Brush the fish with the glaze and garnish with the sesame seeds and green onions.

Serve this with a nice tossed salad. Some basmati or jasmine rice would make a good side dish as well.

Bon appétit!

Eat drink and be merry!

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