If you’re not regularly eating fish and seafood, a healthy goal for 2021 would be to eat at least 8-12 ounces of seafood per week (2-3 meals). To help you with this goal, here’s an easy weeknight addition to your weekly menu. I came across this recipe in the December 2020 edition of EatingWell magazine and it’s fast enough to make midweek, about 20 minutes from start to finish. I recommend stocking your freezer with individually packaged frozen fish because it defrosts quickly, even if you forget to take it out of the freezer ahead of time. I served the salmon with a quick stir fry of broccoli and snap peas and microwaved frozen brown rice from Trader Joe’s. Note: When you make the sauce, I would double or triple it so you can save the extra sauce to use later. If you don’t have the ingredients for the sauce, Veri Veri Teriyaki bottled marinade would be a quick and easy substitute. This recipe is for four salmon fillets, I only have three in the pictures.
Sesame Glazed Salmon
4 scallions, finely chopped, whites and greens separated
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon honey
1 teaspoon rice wine vinegar
4 (5 ounce) salmon fillets, with skin
1 tablespoon canola or olive oil
- Preheat oven to 350 degrees.
- Add the whites of scallions to a small bowl. Add garlic, hoisin sauce, soy sauce, sesame oil, sesame seeds, honey, and rice wine vinegar. Stir to combine.
- Pat salmon dry. Heat oil in a large oven-proof skillet over medium-high heat. Add the salmon, skin-side up, and cook until underside is browned and releases from the pan, about 4 minutes. Flip salmon and spoon the sauce on top.
- Transfer the pan to the oven and bake until the salmon flakes easily with a fork, another 4 minutes or so. Sprinkle salmon with scallion greens and sesame seeds.
Recipe adapted from EatingWell magazine, December 2020