Sesame Balsamic Salmon
The key to good salmon is cooking it the right amount of time. Always preheat your baking pan to 450 degrees F before you place your salmon on it. This will help it brown beautifully. I like to cook salmon in a foil pouch to trap the moisture inside, preventing the salmon from drying out, and baking the flavor into the salmon. Make an easy meal by wrapping vegetables together with the fish in tin foil. The asparagus I make with this recipe comes out perfectly every time. The total cook time is about 12 to 15 minutes. I open up the foil for the last couple of minutes and put it under a broiler to give it a bit of a charred look without overcooking it. Don't hesitate to cook any type of fish over 1/4 inch thick in the oven using this method for a quick and easy meal. This sauce may be too heavy for most white fish.
Sesame Balsamic Salmon
Ingredients
- 1 tsp crushed garlic
- 3 tsp sesame oil
- 2 tbsp balsamic vinegar
- 1/2 tsp dijon mustard
- 1 bunch of asparagus, at least 1 inch trimmed offends
- 1 lb. of wild salmon, cut into 3 or 4 pieces
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450 degrees F. Preheat baking pan. In a small bowl, whisk together garlic, sesame oil, vinegar, and mustard. Place a single layer of asparagus stalks on a foil sheet large enough to make a foil pouch around the asparagus and salmon. Lay salmon piece, skin side down, on the asparagus layer. Brush oil mixture liberally over salmon. Add salt and pepper and drizzle a little olive oil on the exposed asparagus. Seal up the foil around the fish. Repeat the same process for the other pieces of salmon and place all sealed pouches on preheated pan.
- The general rule is to bake fish 8 to 10 minutes for every inch of thickness. However, when my salmon is 1/4 inch thick, this recipe (with asparagus) takes about 8 minutes in the oven and 3 minutes under the broiler. Check the salmon a few minutes early. About 3-5 minutes before it's done, turn the broiler on. Open the foil enough so the top of the fish is exposed. Place the pan four inches from the heating element. Don't overcook it, but let it finish cooking under the broiler for a little charring. As soon as it starts charring, take it out of the oven so it doesn't dry out. When the fish starts to flake easily with a fork, it's done. Enjoy!
