Wednesdays Unplugged – Sesame Ginger Salmon

 NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

It was my birthday last Wednesday and this has been a week of celebrating… with my birthday buddy and our husbands at South Pacific… and with two girlfriends who also have August birthdays. We have been celebrating with a birthday lunch at WA Frost for many years.

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, pressed
• 1 tablespoon fresh ginger
• 1 tablespoon sesame seeds
• 4 green onions, thinly sliced
• 4 salmon filets

HONEY GINGER GLAZE

• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha or more to taste
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon sesame seeds

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions to create marinade. Combine salmon and marinade in ziploc bag or large bowl. Marinate for at least 30 minutes to overnight, turning occasionally.

Whisk together all glaze ingredients in a small bowl, set aside.

TO GRILL:  Place salmon on oiled grill preheated to medium high. Place fillets skin side down. The salmon will release from grill when it is ready. Use a spatula to flip over when it is 60% cooked. A 1-inch thick fillet will cook in about 6-10 minutes. When it is done, remove from grill and let it rest.

TO BAKE: Preheat oven to 400 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until fish flakes easily with a fork, about 20 minutes.

Serve immediately with salmon glaze.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks

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