Asian Salmon PRINT
- YIELD: 4 servings
- PREP TIME: 15 min
- COOK TIME: 7 min
Really quick to put together, start to finish, and incredibly delicious! Even those who rarely cook seafood should consider this no-fail recipe.
I found this version on a food blog, but the original (using a grill) came from Ina Gartin, on the Food Network site. It’s intended to serve at room temperature or chilled, but we like it on the warm side.
|4||salmon fillets, skinless and deboned|
|1||tablespoon Dijon mustard|
|3||tablespoons good soy sauce|
|6||tablespoons good olive oil|
|1||clove garlic, minced|
|1||stalk green onion, sliced for garnish|
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place marinated fish on parchment lined baking sheet and bake in the preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions, drizzle with remaining marinade, and serve.
- To make ahead/freezer meal – Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour marinade in a quart size freezer bag and add the salmon fillets. Seal and freeze. When ready to prepare, thaw out salmon and preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place thawed salmon on baking sheet. Bake in preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.