Ginger Thai Salmon

Serves 4

I like this recipe because it flavors the fish inside-and-out. The marinade creates a slightly sweat glaze on top of the fish. This combined with the tanginess from the rice vinegar and lemon in the sauce is delicious. 

The salmon with this marinade alone is great. You could also simply brush the salmon with olive oil, salt and pepper; cook the fish, then add the sauce on top. Both components of this recipe are tasty enough to stand alone, but when they are together, the dish is truly incredible. 

-1 ½ pounds of salmon

Marinade

-1 tablespoon soy sauce Healthier Choice: Use low sodium

-2 tablespoons of water

-1 tablespoon fish sauce

-1 tablespoon fresh lemon juice

-1/4 cup fresh cilantro, roughly chopped

-2 cloves of garlic, chopped

-2 teaspoons fresh ginger, chopped

-1 teaspoon red pepper flakes

-About 2 tablespoon sesame oil

Add all of the ingredients except the olive oil into a food processor. As the ingredients blend, slowly poor in the oil until it turns into a paste.

Add salmon and marinade into a plastic bag. Marinade for about thirty minutes.

Grill: heat the grill to medium high. Cook the salmon on both sides for about 5-8 minutes, depending on thickness of the fish and desired readiness.

Stove: Heat 1 tablespoon of oil in a medium sauté pan. Add fish. Cook on both sides for about 5-8 minutes, again, depending on thickness of the fish and desired readiness.

Sauce

-1 cup of cilantro

-Teaspoon ginger

-1 clove garlic

-1/2 tablespoon rice vinegar

-1 tablespoon soy sauce

-1 teaspoon lemon juice

-2 tablespoon of water

-1 tablespoon of sesame oil

Put add ingredients in the blender except for the oil. Start the blender and slowly drizzle the oil through the whole on the top. You may need to stop the blender and push down the ingredients with a spatula or add water if the mixture will not blend.