๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 2 to 2.5 lbs whole salmon fillet with skin on
๐ธ 4 TB Honey Ginger White Balsamic
๐ธ 4 TB regular strength soy sauce
๐ธ 2 TB Cilantro & Roasted Onion Olive Oil
๐ธ 2 TB Japanese Toasted Sesame Oil
๐ธ 1 TB of Honey
๐ธ 1 fresh lemon
๐ธ 6 cloves garlic, minced
๐ธ 1 TB freshly grated ginger
๐ธ 1/4 tsp freshly ground black pepper
๐ธ 1 red onion โ chopped
๐ธ 2 stalks green onions, thinly sliced
๐ธ 1 seedless chopped Jalapeno โ optional
๐ธ Parsley for garnish
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
Use paper towels to thoroughly dry salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside.
In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno.
Pour mixture evenly over the salmon, ensuring salmon is coated with marinade.
Cover and chill at least 6 hours to overnight, if possible.
Remove salmon from fridge and let sit at room temp while oven preheats to 350F (with rack on middle position)
Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon.
Cover salmon with aluminum foil and bake 10 minutes.
Remove the salmon from oven, move rack to upper position, and place salmon back on rack.
Broil on high for about 5 minutes, watching carefully so salmon doesnโt burn. It should reach a nicely light golden color on top.
Remove salmon from heat immediately and serve.
Adapted from: Veronica Foods
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