I wish I could give you more pictures of this salmon.
But to be honest, it was just so delicious that I inhaled it in a matter of minutes. I guess I could take a picture of my stomach, but that might be weird.
The marinade for the salmon came from leftover dressing from this amazing salad. You should make it!
The salmon is first pan seared for a few minutes on both sides to give it a tasty crust. Then, it’s popped in the oven to continue cooking. Brilliant!
Sesame Ginger Salmon adapted from this dressing
- 4 6-8 oz. salmon fillets
- 1/2 cup olive oil
- 1/4 cup honey (or more, to taste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon red wine vinegar
- 1/2 tablespoon dijon mustard
- 3/4 teaspoon ground ginger
- zest from 1 orange
- salt and pepper, to taste
- sesame seeds, to sprinkle
- olive oil for skillet
1. In a bowl, mix together olive oil, honey, sesame oil, red wine vinegar, dijon mustard, ground ginger, orange zest, and salt and pepper. Add more honey to sweeten, if necessary. Set aside
2. Rinse salmon fillets in cool water and place them into a large marinating dish. Pour marinade over fillets. Marinate in the fridge for 2-3 hours.
3. Preheat oven to 350°F. Heat a small amount of olive oil in a skillet over medium heat. Remove fillets from dish (but reserve marinating liquid) and place them in skillet and cook for about four minutes or until the side is lightly browned. Flip and cook the other side (The salmon will not be cooked through). Place the seared salmon back in the marinating dish, sprinkle with sesame seeds, and put into the oven for 20-30 minutes, or until fish is cooked through (the thickness of your fish will determine your cooking time).Remove fish from oven. Serve immediately with rice or a tasty veggie, or both. The marinade/dressing becomes a delicious glaze for the fish.