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Categories:
soy sauce honey rice vinegar sriracha sauce ginger garlic salmon sesame oil teasp sesame seeds scallions
Viewed: 51 - Published at: 2 years agoIngredients
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh ginger grated
- 1 tablespoon garlic minced
- 4 salmon fillets
- 1 1/2 sesame oil teasp
- 2 tablespoons sesame seeds
- 2 tablespoons scallions chopped, garnish
Method
- Combine in a large zip lock bag the soy sauce, honey, rice vinegar, Sriracha, ginger, and garlic. Add the Salmon fillets and make sure they are well coated in the bag.
- Refrigerate for at least an hour but no more than 8 hours, tossing every couple of hours to make sure the fillets are completely marinated on all sides.
- Over medium-high heat, heat a large saute pan and add the sesame oil. Remove the salmon fillets from the bag (preserve the marinade) and add to the saute pan.
- Cook for about 2-3 minutes until one side of the salmon is browned. Flip the fillets to the other side and cook for another 2-3 minutes, until browned.
- Reduce the heat to low and add the marinade from the bag. Cover and cook for another 4-5 minutes.
- Remove from heat and garnish with sesame seeds and scallions. Serve.
