Asian Slow-Roasted Salmon

Asian Slow-Roasted Salmon

So for the last few weeks I have been living like a crazy person that, despite basically being told months ago that I should probably consider upping the meds for the drastic decision that I was about to make, took on a twelve hour course load for the summer semester. Wow, that was the longest sentence ever. These finance classes are clearly taking a toll on my grammar skills. Every Tuesday and Thursday, my days are dedicated to… well, I would be lying if I said I was paying close attention and taking meticulous notes. No, my days are actually dedicated to spending hour after hour on Pinterest. Especially Tuesdays, when I am on campus from 10 AM to 10 PM. Consequently, I have developed a Pinterest that truly deserves an award. So, there’s the bright side.

The bottom line is that I have been way too lazy to break out the lights and camera lately. But I am finally hopping back on the band wagon today, because this Asian Slow-Roasted Salmon is way too good not to share. I love this dish because it is quick and simple, and that is all that I can handle right now. I put the salmon in the oven to roast, and while that happens, you can prepare the rest of the dish. The tender salmon goes over a bed of Asian vegetables – baby bok choy, carrots, and edamame. A drizzle of salty sesame-soy glaze over the fish and vegetables makes this dish something special. Not to mention it looks pretty too!

Asian Slow-Roasted Salmon
 
Prep time
Cook time
Total time
 
Sesame oil and soy-glazed salmon on a bed of baby bok choy, carrots and edamame.
Author:
Yield: Serves 4
Ingredients
FOR THE GLAZE:
  • ¼ cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon cornstarch
FOR THE SALMON:
  • 4 (6 ounce) center-cut salmon fillets
  • 2 tablespoons sesame oil
  • Freshly ground black pepper
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 3 carrots, peeled and julienned
  • 3 heads baby bok choy, thinly sliced
  • 1 cup frozen shelled edamame, thawed
Directions
FOR THE GLAZE:
  1. Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.
FOR THE SALMON:
  1. Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
  2. Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
  3. To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.

 

Comments

  1. Amy says

    I made this salmon and sided it with jasmine coconut ginger rice. Wow! The salmon was off the charts and paired with the coconut rice, it was an instant hit! Truly my favorite way to prepare salmon!!

  2. Penny says

    The sauce was rather salty and tart so added a tablespoon of brown sugar. Wow! Just my taste buds, it was probably fab w/o the sugar. Thanks for a great recipe.

    • Riley says

      Kristina,

      The first tablespoon of salmon is distributed between all four pieces of salmon. Hope you like the recipe!

      • Sycamore says

        Doesn’t seem as if the one tbspln sesame oil is sufficient. I am in the middle of preparing this and will add one tblspn evoo

  3. Bonita says

    Made the fish tonight and it will done this way again. Wonderful. Served with green salad, cucumbers, tomatoes, and jasmine rice. Drizzled Thai Sweet Pepper sauce over the fish. OMG

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