Remember last August when I started an oven fire, and 5 firemen had to come and
That was an embarrassing day.
This is the recipe that caused the fire! I know you're all dying to make it now, given that I'm prefacing the recipe with a story about it bursting into flames. For obvious reasons, it took me about 7 months before I decided to make this again, but now that I know how to cook it without it igniting, it will be on the regular dinner rotation. This is officially my new favorite way to eat salmon. It gets popped in a quick marinade, broiled until crispy, and topped with a sweet, gingery glaze. Serve it with brown rice and you've got yourself an easy dinner for two.
When I first cooked this in August, I made the grave error of putting the oven rack as close to the broiler as possible. Don't do that. This is an oil-based marinade that's going to spit and splatter while cooking, and you do not want it to splatter on the broiler coils. I'm no expert on oven fires, but I'm pretty sure that's why things went awry last summer.
I can't say I'd mind if 5 firemen showed up again, but I'd prefer that it be for reasons other than extinguishing my kitchen fires. Just sayin'...
For the salmon:
2 (6-ounce) skin-on salmon fillets, preferably wild
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar, packed
1 tablespoon soy sauce
1 large garlic clove, grated
1/2 tablespoon freshly grated ginger root
Kosher salt and black pepper
Sliced green onions
For the glaze: (If you like a lot of glaze, feel free to double the amounts below - especially if you're serving this recipe with rice. I made the glaze as written, and will probably double it next time.)
2 tablespoons honey
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1/4 teaspoon freshly grated ginger root
1/4 teaspoon sesame seeds
Wash salmon and thoroughly pat dry.
Whisk together the olive oil, toasted sesame oil, rice vinegar, brown sugar, soy sauce, garlic, and ginger in a small baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 30 minutes.
While the salmon is marinating, preheat the broiler to high, and adjust the oven rack to the middle position. Line a small baking sheet with aluminum foil, and place a metal cooling rack on top. Set aside.
In a small bowl, whisk together the ingredients for the glaze. Cover, and set aside until ready to use.
After the salmon has marinated, place it directly on the wire rack, skin side down. Sprinkle with kosher salt and black pepper. Broil for 10-12 minutes, or until it flakes easily with a fork. Adjust cooking time as necessary, depending on the thickness of your salmon - mine was about an inch at its thickest point.
Serve salmon immediately with the glaze, green onions, and a sprinkling of sesame seeds. Serve with rice, if desired. I meant to include it in the picture, but I was so dang excited about making this without starting a fire that I 'dun forgot.
Yield: 2 servings
Source: Adapted from How Sweet It Is