Easy Marinated Salmon

You can marinate the salmon for just half an hour or as long as three or four hours. This marinade is also delicious when used for chicken or flank steak.

Serves 2

Ingredients

½ cup soy sauce

2 Tbsp sesame oil

2 Tbsp brown sugar or maple syrup

2 Tbsp rice vinegar

1 8oz piece of salmon

Instructions

Preheat oven to 425 degrees. Combine all ingredients in a small bowl (you can do this directly in a measuring cup). Cut salmon into roughly 2-inch square pieces (sometimes it’s easier to use kitchen scissors to get through the skin). Put your salmon in a resealable bag or container and cover with marinade. Let sit for as long as you have, up to four hours.

Line a sheet pan with foil and then parchment paper. Remove the salmon from the marinade and place on the sheet pan, skin side down. Don’t throw out your marinade.

Roast salmon for 10 minutes or so until cooked through. It will be done when the fish is firm to the touch and flakes easily.

Meanwhile, pour any remaining marinade into a small saucepan. Heat sauce over medium heat, bringing it to a simmer and letting it reduce slightly. When the fish is done, remove from the oven and let cool slightly. Serve with reserved marinade.

Serve with Leafy Green Salad with Ginger Dressing and Nut & Seed Clusters

Recipe courtesy of Brooke Lewy, Chef and Culinary Consultant
To learn more about Brooke, visit her website www.brookelewy.com
To watch her prepare this recipe and the Leafy Green Salad, watch her webinar here