Mix together soy sauce, water, sesame oil, sugar and ginger. Divide in half.
Use half of the mixture to marinate salmon for at least 4 hours. Bring remaining mixture to a boil, and keep warm for service.
To order, remove salmon from the marinade and slide into 3 pieces lengthwise. Place on a baking sheet with some marinade, then brush the salmon with honey or maple syrup. Cook in the salamander or top broiler for a charred color.
Meanwhile, heat vegetable oil in a skillet over medium-high. Sauté zucchini and chili 2-3 minutes.
Serve salmon over jasmine right and sautéed vegetables. Whisk warm marinade mixture and pour over salmon. Serve with your favorite Korean side dishes, like kimchee.
Ingredients
6 170 g Bay Winds® Atlantic salmon portions, boneless, skinless IVP, thawed
