Soy Ginger Salmon

This is one of my husband and I’s favorite dishes.  We eat this once a week.  I’m sort of sensitive to the fishy flavor of salmon, and cooking it this way lessens the fishy taste/smell.  I make a soy ginger sauce for the  fish to marinate in the fridge for a couple hours, then bake it in the oven.  I find cooking it slowly in the oven isn’t as fishy as cooking it over the stove.  I never cook fish over the stove with oil, especially salmon.  Your house will smell like fish for days, it’s horrible, unless you like that kind of thing.  Ginger in chinese cooking gives fish a fresh, clean taste, and it also cuts the gamey-ness of poultry.  This recipe serves 2. Double ingredients if serving 4.

Ingredients:

• 4 Tbsp. soy sauce
• 1/2 tsp. sesame oil
• 1/2 tsp. coarse black pepper
• 1 clove garlic, crushed
• 1 tsp ginger, minced
• 1/2 tsp. sesame seeds
• 1 Tbsp honey OR brown sugar
• 1 Tbsp. chives, chopped
• 3 Tbsp. chicken broth
• 2 6 oz. salmon fillets

Directions:

1.  In small bowl, mix soy sauce, sesame oil, pepper, garlic, and ginger together.  Pour over fish to marinate in fridge for 2 hours.  Sometimes, when I don’t have time, I skip the 2 hours and it still turns out fine.  But the 2 hours gives it a lot more depth in flavor.

2.  Pre-heat oven to 350 degrees.  Take fish out of fridge, put in baking dish with deep sides. Pour remaining marinade into dish, and add chicken broth into bottom of pan. This will prevent the marinade from crusting/burning as it cooks, and it dilutes the soy so it’s less salty. Drizzle honey or sprinkle brown sugar on top of fish. Sprinkle sesame seeds and chives over that.  Bake for 20-25 minutes, or until salmon is flaky.

3) Serve.