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Asian Brown Sugar Salmon
Asian Grilled Salmon ~ Natures Super Foods
  Have you ever noticed how, when you live with someone a long time, your interests and tastes sort of meld together?
The foods I like and those J.R. likes are very much the same now, with just a few exceptions.
He’ll put hot sauce or salsa on his scrambled eggs.
Actually, he'll put hot sauce or salsa on pretty much anything.
I don't do hot sauce on eggs.
Yuk.
But I do like spicier food now, more than I used to.
When J.R. is in the mood for food from the far east, this is one of his favorite dishes.
Asian Brown Sugar Salmon.
It's easy to prepare, so it doesn't take much to talk me into making it.
I hope you enjoy it too.
I'm off now to eat with my favorite dining partner.
Asian Brown Sugar Salmon
Serves 2 but can be doubled.
Ingredients;
2 pieces of salmon filet, skin on one side (approx 6 to 8 oz each).
2 tsp. fresh, finely grated ginger.
2 tsp. sesame oil.
1 tsp. hot chili oil.
2/3 c. soy sauce (Low sodium will work fine.)
3 Tbsp. brown sugar.
Preparation:
Put all ingredients except the salmon in a 9- by 9-inch Pyrex or other ovenproof pan.
Stir to mix.
Then place the salmon, flesh side down, on the mixture.
Let marinate in your refrigerator 30 minutes while you chilllax.
Don't marinate too long or the fish starts to fall apart.
When ready to make dinner, you’re going to grill your salmon.
(You can also do this in a sauté pan if you don't have a grill or don't want to use it.)
Spray the pan with olive oil spray.
Place the salmon flesh side down to start and grill or sauté on Medium High for 3 minutes.
Turn salmon over.
Grill on skin side for up to 4 minutes more, or to your liking.
J.R. prefers his salmon cooked through.
I try to gauge about 6-7 minutes per inch thickness to cook it just past the "pink in the middle" stage.
You can judge your own cooking time based on your own taste preference.
While the salmon is cooking, pour the marinade into a small saucepan.
Heat it on Medium High until it gently boils and starts to cook down.
It will get close to a syrup consistency.
Don't let it boil over, but you do want a gentle boil to reduce it.
When the salmon is done, serve with a healthy drizzle of the sauce.
You can also put extra sauce in a gravy bowl to serve if someone wants more.
I accompany this dish with a flavored pasta (most recently I found one that's a ginger flavored linguini) and sautéed zucchini or asparagus.
Again, we both hope you enjoy this light but delicious Asian Brown Sugar Salmon recipe!
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