Honey Ginger Salmon

I created this recipe on a whim when I was randomly craving Asian food during Lent. Cooking on Fridays can be a bit of an issue during Lent as you scramble on Fridays to find meat alternatives. Especially when you're used to eating your go to meat dishes and used to cooking whatever you crave at the moment. Because of this, you tend to make what's easiest which can become a bit boring. Not sure about you, but growing up my mom used to complicate her life during Lent worrying about which seafood dish to make when Fridays came along. When she couldn't decide, she would pick up Pizza. Well I experienced the same last week, not knowing what to make and not wanting to make something I always make. I was suddenly stuck. My heart was set on Pork Chops and I had to rid myself of that craving with something really good. I was also starving and had to make something that could be made fairly quick. I suddenly felt inspired by a Thai meal I had the night before with a friend and whipped up an asian style glaze for salmon and voila this Honey Ginger Salmon was born. 

This recipe can be made by just about anyone and as some of my other recipes is no-fuss. Just pair with some white rice and you're all set! 

Ingredients:

• 2 lb salmon, about 5-6 average sized pieces

• One 2-inch piece ginger, peeled and chopped

• 5 cloves garlic, peeled and chopped

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 2 tablespoons honey

• 2 teaspoon sesame oil

• 1/2 teaspoon of sriracha

• 3 heavy grinds/dashes of white pepper (black pepper works as well)

• Pinch of salt

Directions:

Rinse the salmon and pat dry with paper towels. Season with salt and pepper

In a bowl, add the rest of your ingredients. Add the ginger, garlic, soy sauce, oyster sauce, honey, and sesame oil and mix well until combined. In a deep bowl or dish, add your salmon pieces and ginger sauce. Toss the salmon in the sauce to ensure that all of your pieces are well coated. 

Set aside and marinate in the fridge for at least 30 minutes and up to 24 hrs. This is all dependent on how much time you have to spare. The longer the salmon marinates the stronger the flavor. 

Pre-heat the oven to the Broil function. Line the salmon on a cookie sheet lined with greased aluminum foil or parchment paper and bake for 15 minutes in the middle of the oven, or until the surface of your salmon pieces turn brown or slightly charred. Serve warm with rice or pair with your favorite stir fried veggies. Stir fried brussel sprouts go very well with this dish as a healthy alternative to rice.

Notes: 

• To make peeling your ginger a bit easier, use a spoon to scoop off the skin

• If the ginger or garlic on your salmon is a bit charred, you are free to remove those pieces

• When ready to bake your salmon, be sure to scoop all of the extra sauce onto the salmon for added caramelization when baking.

• The sauce for this salmon also tastes great on chicken.