Yay! A fish that all 5 members of the family will eat!
5 salmon fillets, about 6 ounces each
1/2 cup soy sauce
1/4 cup (packed) brown sugar
1/4 cup dry sherry cooking wine
2 Tbsp vegetable oil
4 cloves of garlic, minced
1 tablespoon minced fresh ginger (or I use about 2 tsp of the Christopher Ranch chopped ginger in the jar, NOT dried ginger).
cornstarch
green onions
Combine the soy sauce, brown sugar, sherry, vegetable oil, minced garlic, and ginger in a small bowl. Whisk well until combined.
Place salmon in a pyrex glass baking dish.
Pour the sauce over the salmon. Cover with saran wrap and marinate in the refrigerator for 1 hour, turning the salmon once.
Preheat the over to 450. Remove the salmon from the fridge. Carefully pour the marinade into a small saucepan. Make sure the salmon is skin side down in the baking dish.
Whisk a little cornstarch into the marinade. Bring the marinade to a boil, then reduce heat to medium and simmer for 5 minutes, being careful not to burn it. The sauce should thicken. Spoon the sauce over the salmon and sprinkle slivered green onions on top. Bake for 10 - 15 minutes until fish is to the desired doneness.
Serve with jasmine rice and edamame.
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