By Emily
Still pregnant, and still eating lots of Salmon....this one is more like a sesame ginger soy, similar ingredients but there's more going on here AND lots of scallions. I LOVE scallions for dipping sauces with seafood. This would also work well with tuna steaks and say, coconut basmati rice (which is easy to make: just sub some of the water needed for the rice with coconut milk). Mmmm...
You'll Need:
1 lb - 1 1/2 lbs of salmon
1/4 cup soy sauce (I use low sodium Kikkoman)
3 Tbs vegetable oil
3 Tbs real maple syrup
1 tsp sesame oil
3 scallions diced up small
juice from 1/2 a lemon
1/4 tsp ginger powder (or you can use fresh)
1 Tbs sesame seeds
You'll Need:
1 lb - 1 1/2 lbs of salmon
1/4 cup soy sauce (I use low sodium Kikkoman)
3 Tbs vegetable oil
3 Tbs real maple syrup
1 tsp sesame oil
3 scallions diced up small
juice from 1/2 a lemon
1/4 tsp ginger powder (or you can use fresh)
1 Tbs sesame seeds
To Make:
Whisk all ingredients together in a medium sized bowl. Then submerge your rinsed and paper-towel-dried (raw) salmon into the bowl of marinade and cover with plastic wrap. Refrigerate for 2 hrs or so before dinner, or up to a day in advance before baking/grilling with all the marinade juices.
Whisk all ingredients together in a medium sized bowl. Then submerge your rinsed and paper-towel-dried (raw) salmon into the bowl of marinade and cover with plastic wrap. Refrigerate for 2 hrs or so before dinner, or up to a day in advance before baking/grilling with all the marinade juices.
Notes: When grilling, sometimes I make a little "boat" with a few layers of foil; curling up the edges of the foil so the marinade stays intact and doesn't spill, causing a grill fire. Yes, I'm speaking from experience... we've had 2!). You can also freeze the salmon in the marinade for a quick dinner in the future. Double up a large zip lock bag or use thicker freezer bags and make sure you let the air out as much as possible. I would let it thaw for a day in the fridge before cooking.
