Food Babe's Asian Salmon
- 1 - 1½ pound WILD salmon with skin on (I think the skin on preserves freshness)
- 2 tbsp mirin – Japanese Cooking Wine (available in Asian section of market)
- 2 tbsp coconut palm sugar or grade B maple syrup
- ¼ cup low sodium coconut amines tamari or soy sauce (I sometimes use a little less, if I am trying to cut salt)
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- 2 chopped scallions (save for topping)
- Pre Heat Oven to 425 degrees
- Take all ingredients except Salmon and scallions and put in a small pan on medium/high heat
- Bring to a boil
- Simmer 5-7 minutes, stirring mixture
- Let mixture cool before marinating Salmon
- Put Salmon in a glass dish or Ziploc with all marinade – make sure bits of ginger/garlic are on the skinless side
- Top with chopped scallions (optional)
- Marinate for at least 1 hour at most 6 hours
- Place in Oven skinless side facing up (the skin will stick to the pan and leave you with all the good fish)
- Bake 15 – 20minutes – It usually goes 20 for me…. Or you can Grill it at 400 degrees skin side down for about 8-10 mins
- Let fish rest for 2-5 mins – and SERVE!
Recipe by Food Babe at https://foodbabe.com/best-salmon-ever/
3.2.2708