Korean Glazed Salmon
Korean Glazed Salmon
Directions
- 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
- 1 cup soy sauce
- 1 cup water
- 1 cup oil, sesame
- 2 1/4 tsp sugar, brown
- 6 tsp ginger, puréed
- 3 tsp honey, (sub maple syrup)
- 3 tsp oil, vegetable
- 2 zucchini, sliced into 1/4 in. rounds
- 1 red finger chili, sliced