Ingredients
- 16 oz salmon fillet
- 2 cloves of garlic
- 1/2 oz Ginger
- 1 tbsp sweet chili sauce
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp honey
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp sesame seeds
- 2 spring onions
- salt & pepper to taste
Recipe Description
This is a great entree when you’re looking for a lighter meal. We call for salmon here, but you could use other seafood. Scallops would be very nice with these flavors as well.
If you’re looking for a side to go with this dish try this apple fennel salad. Really, any leafy green salad would do. Spinach would be a happy medium ground between the lighter and heavy greens. A soy sauce based dressing also tastes quite nice on spinach, which would bring the flavors of the dish together.
This luscious fish dish pairs best with a crisp white wine, preferably without any oak. But, you could try an unfiltered version of these to get more fruit flavor.
Recipe Directions
- Preheat the oven to 400 degrees Farenheit
- Cut the salmon fillet into 4 equal servings and season with salt and pepper
- In a bowl, mix the sweet chili sauce, rice wine vinegar, honey, sesame oil, and soy sauce
- Mine the garlic and add it to the mixture
- Grate the ginger and also add it to the marinade
- Add the salmon fillet and marinate for 30 minutes
- Arrange the salmon fillet in a baking sheet and bake for 15 minutes
- Every 5 minutes, brush the top of the fillet with the marinade
- Chop the scallions
- When cooked, pour the remaining sauce from the pan over the fish
- Sprinkle with sesame seeds chopped spring onions
