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Salmon Teriyaki on Asparagus with Crisp Ginger

Treat yourself to this easy salmon supper. Asian flavors are given a triple nod here, as you marinate the salmon in soy, sherry, and honey, then toss the asparagus with sesame oil, and finish it all with crispy ginger strips and toasted sesame seeds. We, being inordinately fond of anything ginger, especially loved the fried ginger garnish. Note that you can grill or pan-sauté the salmon, then, simply serve with basmati rice alongside for a flavorful fish feast!

Salmon Teriyaki on Asparagus with Crisp Ginger

3 tbs. soy sauce
2 tbs. dry sherry
1 tbs. honey
1 garlic clove, crushed
2 salmon fillets
1 tbs. vegetable oil
2-inch piece ginger root, peeled and sliced very thinly lengthwise
9 oz. asparagus, trimmed
1 tsp. vegetable oil
1 tsp. toasted sesame oil
1 tbs. toasted sesame seeds
basmati rice to serve

Combine the soy sauce, sherry, honey, and garlic in a non-metallic dish. Add the salmon, coat with the marinade and leave to sit in the fridge for 1-2 hours.

Heat the 1 tbs. oil in a small pan and fry the ginger strips for a minute or so until golden. Remove to a paper towel and set aside.

Remove the salmon from the marinade (reserve marinade) and grill or pan fry, in a bit of veg oil, for 5 minutes a side, or until cooked through. Steam the asparagus and toss with the 1 tsp. oil and sesame oil. Put the reserved marinade in a small saucepan and simmer 3-4 minutes until slightly thickened.

Serve the salmon laid atop the asparagus, drizzle with the marinade, top with the crisp ginger and sprinkle with the toasted sesame seeds. Serve with steamed basmati rice.

One Comment Post a comment
  1. Jinny #

    This is a very tasty salmon dish. It’s easy to make with a wonderful melange of flavors. A real winner!

    January 27, 2013

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