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Asian Ginger and Sesame Salmon

kept bywinosity

This is a great entree when you’re looking for a lighter meal. We call for salmon here, but you could use other seafood. Scallops would be very nice with these flavors as well.

If you’re looking for a side to go with this dish try this apple fennel salad. Really, any leafy green salad would do. Spinach would be a happy medium ground between the lighter and heavy greens. A soy sauce based dressing also tastes quite nice on spinach, which would bring the flavors of the dish together.

This luscious fish dish pairs best with a crisp white wine, preferably without any oak. But, you could try an unfiltered version of these to get more fruit flavor.


16 oz salmon fillet
2 cloves of garlic
1/2 oz Ginger
1 tbsp sweet chili sauce
1 tbsp rice wine vinegar
1 1/2 tbsp honey
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp sesame seeds
2 spring onions
salt & pepper to taste

  1. Preheat the oven to 400 degrees Farenheit
  2. Cut the salmon fillet into 4 equal servings and season with salt and pepper
  3. In a bowl, mix the sweet chili sauce, rice wine vinegar, honey, sesame oil, and soy sauce
  4. Mine the garlic and add it to the mixture
  5. Grate the ginger and also add it to the marinade
  6. Add the salmon fillet and marinate for 30 minutes
  7. Arrange the salmon fillet in a baking sheet and bake for 15 minutes
  8. Every 5 minutes, brush the top of the fillet with the marinade
  9. Chop the scallions
  10. When cooked, pour the remaining sauce from the pan over the fish
  11. Sprinkle with sesame seeds chopped spring onions



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