Do you need a detox from all these sweets after Valentine’s Day? Well then this Sweet Ginger and Soy Salmon recipe is perfect for it! I used agave nectar instead honey and a low sodium soy sauce and chose salmon since it is a “pregnancy super food”.
First let me start off by saying who knew that the same girl who made this dish for you used to hate seafood? And until about 5 years ago I did not even like salmon!?! Luckily all that has changed! I mean come on we had this dish last week and Salmon Cakes the following night! After making a bunch of food for the Chinese New Year all I could think about was the aroma that was left in my kitchen for days. But after having fried rice I wanted to go on the lighter side so this is what I came up with! Enjoy!
Sweet Ginger and Soy Salmon
- 1 tablespoon minced ginger
- 1 garlic clove minced
- 3 tablespoons sesame oil
- 3 tablespoons low sodium soy sauce
- 1 tablespoons mirin optional (found in the Asian section of the grocery store)
- 2 tablespoons agave nectar
- 2 salmon fillets
- Sesame seeds for garnish
- Preheat oven to 425 degrees.
- Combine first 6 ingredients and stir together in a baking dish to make a marinade. Place the salmon fillets in the dish skin side up.
- Let them soak for 10 minutes. If you have time I like to rotate the fish on their sides (if you have purchased thicker fillets) for a couple minutes each to soak up more of the marinade.
- Add the fillets to a greased baking sheet, skin side down. Bake for 10 minutes, longer depending on the thickness.
- Garnish with sesame seeds.