If you’ve never cooked with sesame oil, today is the day to change that. I normally use olive oil in my cooking and while it’s wonderful, today I was looking for something a bit nuttier and more aligned to the Asian menu I had in mind. This recipe tastes like the salmon teriyaki you get at Japanese restaurants – it’s an absolute must try!
I ate this with a side of roasted brussel sprouts, using sesame oil in that as well, but you could eat this hot or cold. It would be great over a salad or cold in a wrap with avocado, red peppers, grated carrots – ok, I can foresee an upcoming recipe of something along those lines!
Here’s how you make it (8 servings – great for leftovers):
- Preheat the oven to 400F (200C)
- Whisk together 2 tbsp soy sauce (or tamari), 2 tbsp sesame oil, 2 tbsp spicy mustard, 1 tbsp honey and 1 tbsp grated ginger
- Pour marinade over 8 pieces of salmon and marinate for 15-20 minutes (give it at least 10 minutes if you are super rushed) – ideally, marinate the salmon in a dish that’s suitable for baking
- Bake salmon for 15 minutes – longer if you like your fish more well done
- Serve immediately or let cool and store in the fridge for 3-5 days
I think you’ll just love the final product – so flavorful with the richness of the toasted sesame oil and ginger. Yum!
- 8 pieces of salmon
- 2 tbsp soy sauce or tamari
- 2 tbsp sesame oil
- 2 tbsp spicy mustard – dijon is great in this
- 1 tbsp honey
- 1 tbsp grated ginger (you can buy this pre-grated at the store and keep in the fridge)
- sesame seeds (optional – they look pretty but don’t add too much to the overall taste)
Let me know what you think – this would be such a great dish to serve for company, easy, minimal cleanup and absolutely delicious!