TGIF! It’s been one helluva week around here and I am glad for it to be over. How ’bout you??
2017 has started out a little rocky, and I’m hoping it is not a sign of things to come the rest of the year. I have to hold on to hope that things will turn around. I mean, the baby being born last year makes 2016 pretty hard to top, but c’mon 2017…don’t let me down, now! The baby started a new daycare this week and so far it’s going well and I think having to move her was a blessing in disguise. The location however, makes us get home a bit later than we are used to, which means mama is running around trying to get all the evening stuff done before the baby decides that it’s time for me to drop everything and feed her. Rightthissecondorelse.
Times like these are when I am thankful for my tendency towards quick and easy meals, especially on weeknights.
Salmon is typically one of those things that is quick to prepare and it’s one of our favorite things to eat, so I am always on the lookout for new ways to prepare it. I ran across this recipe awhile back, and it quickly became a favorite. Like, I’ve made it at least four times. And repeats, prior to having the baby, were a rarity. So, that should tell you how much we like it! And on top of being stupidly delicious, it’s one of those quick and easy meals that I love (and desperately need) so much.
Yes, there is a little bit of marinating time, but it takes all of a minute to throw it together and I can do it in the morning before work, or right when I get home if I have a little bit of time before I need to cook dinner. It doesn’t get much easier than that, friends.
Sweet and spicy Asian flavors combine to make a marinade and sauce that will make a simple salmon dinner anything but boring. Pair it with your favorite veggie side and some brown rice or couscous, and you have flavorful and healthy meal!
Sweet ‘n’ Spicy Asian BBQ Salmon
4 (6 oz) salmon filets
1 Tbsp toasted sesame oil, divided
For the Marinade/Glaze
2 Tbsp Asian sweet chili sauce (like Mae Ploy)
3 Tbsp ketchup
3 Tbsp quality hoisin sauce (like Lee Kum Kee or Kikkoman)
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
2 tsp freshly grated ginger
1/2 tsp garlic powder
1/2 tsp sriracha
In a small bowl, combine the ingredients for the marinade/glaze, plus two teaspoons of the sesame oil. Place the salmon in a resealable plastic bag and pour 1/3 cup of the marinade over the top. Seal and rub to distribute the marinade evenly. Refrigerate for at least one hour, up to overnight. Reserve the remaining marinade to use during and after cooking.
Remove salmon from refrigerator and let sit at room temperature for 10 minutes. Separate reserved glaze in half, to use as a glaze during cooking and a dipping sauce to serve with.
Heat remaining sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add the salmon (skin side down if the skin is still on) and turn heat down to medium and sear until side is browned, about 4 minutes.
Flip salmon over (remove the skin, if your salmon has the skin on, using a pair of tongs) and allow the bottom side now to sear for a couple of minutes. Flip one more time and spoon or brush the tops with reserved glaze. Cook an additional 2-4 minutes, or until cooked to your desired doneness.
Serve the salmon with your favorite veggie and grain, and the remaining glaze on the side for extra dipping sauce!
Source: Carlsbad Cravings
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