I’m always looking for new ways to prepare salmon, as it’s on every list of the foods we should be eating to stay healthy. And just as important; it’s delicious! This recipe from Alison Roman, who worked at Bon Apetit magazine until she left to write her cookbook “Dining In”, is my new favorite. It has the Asian flavors of soy sauce and rice vinegar that complement salmon so well, with the addition of a cilantro and sesame seed herb salad on top. Alison has you broiling the fish skin side up to crisp it, but if like me you prefer not to eat the skin, you can roast it in a 400 degree oven skin side down; and just lift the cooked fish easily off the skin. And I learned from one of her previous recipes that letting the shallot sit in the wine vinegar a bit softens the bite. For the non-cilantro fans, parsley is a good substitute.
3 Tbs. low-sodium soy sauce
3 Tbs. light brown sugar or honey
4 Tbs. unseasoned rice vinegar
Kosher salt and ground black pepper
4 skin-on salmon fillets, 4-6 ounces each, at least 1-inch thick
2 Tbs. raw white sesame seeds
1 small shallot, thinly sliced into rings
3 cups cilantro, parsley, or both, tender leaves and stems
1 tbs. toasted sesame oil
Combine soy sauce, light brown sugar, and 3 Tbs. rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
Place a rack in the top third of the oven and heat the broiler.
Place the salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
Meanwhile,toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs, and sesame oil and toss to combine.
Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.
Serves 4.
{ 0 comments… add one now }