Tangy Salmon Fillets

Salmon is one of my favorite types of fish. I especially like it marinated and then grilled, broiled or baked so the edges get crispy. This tangy mustard, vinegar, sesame based marinade is a favorite. I usually serve it over a non-seasoned rice medley with roasted asparagus or roasted green beans on the side, if I am baking the salmon anyway.

Tangy Salmon Fillets

1-2 lbs salmon fillets
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon EVOO
1 teaspoon spicy brown mustard
1/8 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions or chives, sliced

Combine vinegar, soy sauce, honey, oil, mustard, and ginger in a microwave-safe measuring cup. Warm slightly, 15-20 seconds, to help the honey dissolve and blend with the other ingredients. Stir well.
Place the fillets in a Ziploc bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, turning over at least once.
Drain and discard marinade.
Bake on a foil-lined baking pan at 450°F for 20 minutes or until the fish flakes easily with a fork.
Sprinkle with sesame seeds and onions or chives.

Broil: Place under a preheated broiler for 8-10 minute. Turn over and continue broiling for 5-10 minutes or until it flakes easily with a fork. You will need to keep an eye on it as it may start smoking if too close to the broiler element. If your fillets have skin, broil the skin side first. It will bubble and crisp up with makes separating it from the meat a lot easier.

Grill: Grill covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork.

If you want to roast asparagus or green beans at the same time, place trimmed and washed ones on another foil-lined pan. Mist with EVOO and stir lightly to coat. Add fresh ground pepper and salt to the green beans or just salt to the asparagus. Bake at 450°F for about 12-15 minutes or until tender.

PLEASE NOTE: I have a convection oven which enables me to bake both pans at the same time with even results. If you don’t, you will probably need to switch and rotate pans halfway through.

Author: Marg

Career housewife, avid cook, freelance photographer, willing traveler.

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