Fish is simple and quick to fix, so it’s perfect for any night of the week. It’s also healthy and pairs well with just about any vegetable. Serve this fish with a side of quinoa (which cooks in under 20 minutes), and some roasted vegetables. You can have a tasty, healthy meal in half an hour.
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 3-4 people
1 lb. wild salmon, thawed
2 tablespoons butter
Sea salt and pepper to taste
For the Glaze:
2 tablespoons soy sauce
2 tablespoons mirin, a sweet Japanese wine (or rice wine vinegar)
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced
¼ cup water
1 teaspoon cornstarch
Scallions for garnish (optional)
10 or 12 inch oven-proof skillet
Preheat the oven to 425 degrees Fahrenheit.
In a small saucepan mix together 2 tablespoons soy sauce, 2 tablespoons mirin (or rice wine vinegar), 1 teaspoon sesame oil, 1 teaspoon fresh minced ginger, and ¼ cup water for the soy-mirin glaze. Whisk in the 1 teaspoon cornstarch. Turn the heat to medium-high and heat until the sauce begins to boil, stirring occasionally. Remove from heat when the sauce starts to thicken, about 1 minute after boiling.
Heat an oven-proof skillet large enough to hold the 1 lb. of salmon to medium heat. Add the 2 tablespoons of butter so it melts.
Sprinkle both sides of the salmon with sea salt and fresh ground black pepper.
When the skillet is hot and the butter is melted add the salmon flesh side down (if there is skin on one side). Sauté about 30 seconds, and then place the skillet in the preheated 425 degree Fahrenheit oven.
Roast the salmon for about 5 minutes, then remove the skillet from the oven and flip the salmon over. If the salmon does not release easily heat it for another minute.
Spoon the soy-mirin glaze over the salmon. Return the skillet to the oven and roast for another 5 minutes or so.
The salmon is done with the skin flakes easily and looks more opaque. Total cooking time will vary depending on the thickness of the fish.
Serve with Roasted Vegetables and Quinoa.