SAN DIEGO (CBS 8) - This recipe is one of my favorite ways to prepare salmon. The ingredients really make this fish stand out without hiding the wonderful flavor of the salmon. I most often serve this with brown rice with wild mushrooms and steamed broccoli with slivered almonds. It can also be served cold over a bed of greens with wasabi vinaigrette. Enjoy!
1/2 cup packed brown sugar
6 tablespoons Mirin
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed pinch of red pepper flakes
8 (6-ounce) salmon fillets (about 1 inch thick)
4 teaspoons mixed sesame seeds (optional)
1/2 cup thinly sliced green onions
Combine the first 9 ingredients in a large Ziploc bag; add salmon fillets. Seal bag and place in refrigerator for 20 to 30 minutes, turning bag once. Remove fillets from bag then place the marinade in a small pan and cook on low heat to reduce and thicken. This will be the sauce for the salmon fillets.
Coat a broiler pan with cooking spray, place fillets on pan. Broil for 11 to 13 minutes or until filets flake easily when pierced with a fork. Spoon a small amount of the reduced sauce over each filet and sprinkle the top of each filet with sesame seeds and sliced green onion. Serve right away.