Oh my goodness guys … no matter how hard I crossed my fingers and no matter how much Airborne I have had I still ended up sick. I have been battling a sore throat, runny nose, and stuffy head for the last 2 days now. Here’s to hoping it clears up soon because I have to meet this girl on Saturday! I am trying to cross all my fingers AND my toes that Emmalyne doesn’t catch my cold. Purell is making bank on the G family this week. Needless to say the gym did not make an appearance in my schedule yesterday.
Any-who … I have been itching to share this recipe with you all for a few weeks now. Chris isn’t a huge fish person but salmon is one kind he will eat. This is fabulous in my book since salmon is SUPER healthy and full of omega-3s. However, there are only so many ways to eat salmon. Last week we were in the mood for some Asian flavor and I took a chance at a teriyaki marinade … and it was awesome.
Chris described this dish as “very Asian-y” which is a compliment to me since he is half-Korean and grew up eating his mother’s amazing Korean food. This will definitely be making more appearances in my meal rotation.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (2 fillets)
- 2 salmon fillets
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1/2 teaspoon ginger
In a small mixing bowl, combine the soy sauce, brown sugar, sesame oil, garlic, and ginger.
Put salmon fillets in a deep bowl. Pour marinade over the salmon. Cover and refrigerate for at least an hour.
Preheat your oven to 425 degrees.
Spray a 9×9 inch pan with olive oil. Put salmon into the pan and pour the marinade from the dish over it.
Bake for 20-25 minutes or until salmon is flaky.
How do you like your salmon?