Salmon and cod are mainstays in our home and not just because of their myriad health benefits. Fish cures my inevitable dinner crankies: “what should I cook tonight?” With some simple seasonings, I can pull together a respectable meal in the same time it takes to fry up frozen potstickers and broccoli (it happens).
Recently, I came across an Epicurious recipe for salmon “bulgogi.” Bulgogi is a popular Korean beef dish marinated in soy sauce, sesame oil, vinegar, and other seasonings. Here, the salmon is substituted for the sirloin. The marinade is appetizingly savory, with a bite and a kick from the rice wine and aromatics. It stands up beautifully to the richness of the fish – and is a great all-around dipping sauce.
After an afternoon spent digging weeds and remulching part of our yard, this is the perfect quick supper entree. We paired it with rice and sauteed vegetables tonight. But, with some planning, it could be part of a colorful trifecta of pink salmon, purple potatoes, and roasted green asparagus!
Ingredients, adapted from Epicurious
- 2 large garlic cloves, minced
1/3 cup chopped green onions
1/4 cup reduced-sodium light soy sauce
1 tablespoon rice wine vinegar
1 3/4-inch cube peeled fresh ginger
2 teaspoons agave nectar (or honey or sugar)
1 teaspoon Asian sesame oil
pinch of red pepper flakes
3 6-ounce center cut Salmon filets
- Combine the first 8 ingredients. Arrange salmon in a baking dish. Spoon marinade over. Let marinate 5 minutes and up to 30 minutes.
- Preheat oven to 450 degrees F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; glaze fish before serving.
- You can also prepare the fish on the stove; cook over medium to medium-high heat for 5-8 minutes.