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This recipe has been one of my most popular recipes on Hapa Homecooking. I created it with so many of my favorite ingredients in mind, and I'm thrilled so many of you have made it in your kitchens. One of my supporters, Angela, said that her boyfriend requests it every week!
I love that the marinade only has 5 ingredients, making it perfect for a weeknight meal. The flavors in this dish are savory and packed with umami, but it still feels light and healthy. I served it along side sautéed zucchini and shallots, but you can sub any veggies. Green beans and stir fries pepper & onions are also great options. If you want to make this dish a bit healthier, you can make brown rice or cauliflower rice!
Soy Ginger Salmon
Ingredients:
1/2 cup soy sauce
2 teaspoons grated ginger
2 teaspoons dijon mustard
2 teaspoons honey
1 tablespoon olive oil plus 2 tablespoons oil for pan searing
2 pounds salmon (about 4 filets)
Garnish: sesame seeds and scallion greens
Method:
Whisk together soy sauce, ginger, mustard, honey and 1 tbsp olive oil
Place salmon filets in a zip top bag and pour half of marinade overtop, leave to marinade for at least 20 minutes at room temperature or up to 4 hours in the fridge
Heat 2 tablespoons oil in a skillet over medium high heat
Remove salmon from marinade and shake off excess
Pan sear for about 4 minutes a side until cooked through
Reduce reserved marinade in a small saucepot stirring frequently until thickened
Serve alongside your favorite veggies and rice, spoon over glaze
Garnish with sesame seeds and scallion greens
Tip:
If the salmon is sizzling too much when placed in the skillet, reduce heat to medium or medium low for about a minute then increase back to medium high
Rub sesame seed in the palm of your hand to release the flavor of the seeds before garnishing
Cut the scallion greens on a bias (diagonal) for a more polished presentation
Sautéed Zucchini and Shallots
Ingredients:
2 tablespoons olive oil
2 zucchini sliced into half moons
1 shallot thinly sliced
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
Method:
Heat olive oil in a skillet over medium high heat
Sauté zucchini and shallot over 2-3 minutes
Add garlic, salt and pepper
Cook until zucchini is tender and shallots are translucent
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