Soy and Honey Salmon

One of the most exciting parts of being in a city atmosphere is the ability to walk places. When I visit cities like Chicago (where I was last weekend) or New York, I love the convenience. If you need something, you can literally just run to the store to get it. Or, in the morning when you’ve had a little too much fun and you are out of coffee, not a problem. There is a coffee shop on almost corner. Literally, there was one on my friend Maggie’s corner.

Don’t get me wrong, I love my little southern California suburb, but I can’t really walk to the coffee shop. I mean, I could walk to the coffee shop, but by the time I got there I would probably forget what I came for. And hell no would I walk back up that hill that I just came down.

Walking to coffee would be a serious stretch, but running out for an ingredient is pretty much out of the question. If I don’t have it, we aren’t using it. Unless your boyfriend is a savior and will take the thirty minute round trip to pick up an ingredient the regular grocery store didn’t have.

Don’t worry. He was rewarded handsomely.

No, not like that. Gross guys.

With his favorite treat. Gushers.

If you don’t know about Gushers, go ahead and google them. You will get quite a kick out of Wesley’s favorite treat.

Here is a recipe that is delicious and is easy to make whether you live in a big old city or a tiny little suburb.

Unless you live in a place that doesn’t have salmon. Then you are screwed.

You will need…

For the Salmon:

2 pounds raw salmon (skin on or off is fine)

¼ cup olive oil

2 tablespoons toasted sesame oil (regular non-toasted is fine)

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

4 green onions, chopped

For the Glaze:

¼ cup honey

1 teaspoon toasted sesame oil (regular non-toasted is fine)

1 teaspoon fresh ginger, minced

1 tablespoon sesame seeds

This meal can be cooked in the oven or on your outdoor grill. I always prefer the grill because it gives that awesome grilled flavor. But I know it can be a hassle to do the grill if you have coals so there is an oven option.

Start by combining the olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and green onions in a baking dish and whisk them until they are completely combined.

Lay your salmon in the marinade (skin side up if it has skin) and let it marinate for 30 minutes to 1 hour.

If your salmon is skinless, you can mix everything in a zip top bag and let it marinate in the bag to get all sides.

Then, heat your grill or your broiler to a medium-high heat.

If you are broiling, lay the salmon on a foil lined baking sheet and cook it for 10-12 minutes, depending on the thickness of your salmon. You know it is done when it is opaque.

If you are cooking it on the grill, start the salmon skin side up (if it has skin) and close the lid.

You want to cook the salmon to the skin starts to bubble and looks like it will easily slide off. About 7 minutes.

Scrape off the skin and flip the salmon to finish it. About another 5 minutes until it is opaque and flakey.

Remove from the heat.

While the salmon is cooling slightly, quickly assemble the glaze (if you haven’t done it while the salmon was cooking).

Drizzle the glaze over the salmon and serve hot.

Love and Beer Floats

Angela

For the Salmon:

2 pounds raw salmon (skin on or off is fine)

¼ cup olive oil

2 tablespoons toasted sesame oil (regular non-toasted is fine)

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoons soy sauce

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

4 green onions, chopped

For the Glaze:

¼ cup honey

1 teaspoon toasted sesame oil (regular non-toasted is fine)

1 teaspoon fresh ginger, minced

1 tablespoon sesame seeds

This meal can be cooked in the oven or on your outdoor grill. I always prefer the grill because it gives that awesome grilled flavor. But I know it can be a hassle to do the grill if you have coals so there is an oven option.

Start by combining the olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and green onions in a baking dish and whisk them until they are completely combined.

Lay your salmon in the marinade (skin side up if it has skin) and let it marinate for 30 minutes to 1 hour.

If your salmon is skinless, you can mix everything in a zip top bag and let it marinate in the bag to get all sides.

Then, heat your grill or your broiler to a medium-high heat.

If you are broiling, lay the salmon on a foil lined baking sheet and cook it for 10-12 minutes, depending on the thickness of your salmon. You know it is done when it is opaque.

If you are cooking it on the grill, start the salmon skin side up (if it has skin) and close the lid.

You want to cook the salmon to the skin starts to bubble and looks like it will easily slide off. About 7 minutes.

Scrape off the skin and flip the salmon to finish it. About another 5 minutes until it is opaque and flakey.

Remove from the heat.

While the salmon is cooling slightly, quickly assemble the glaze (if you haven’t done it while the salmon was cooking).

Drizzle the glaze over the salmon and serve hot.