Decided to try something different with the salmon last night. I love salmon, but was getting tired of the same old recipes. Josh and I both thought it turned out really good!
2-3 4oz. pieces of salmon
1 tbsp. garlic
1 1/2 – 2 tbsps. gluten-free tamari (or if you aren’t concerned with gluten, soy sauce)
1 1/2 tbsps. sesame oil (preferably dark)
1 tsp. rice vinegar
Hot sauce to taste
First, in your oven move your top shelve as high as it will go, then turn your oven to broil. While that’s heating up, mix garlic, tamari, sesame oil, vinegar, and hot sauce. In a glass baking dish place your salmon pieces skin side down. Now using a brush paint your sauce all over your fish, on the top and all sides. And if you have left over pour that over the top (the more the better). Now you are ready to go! Place your fish in the oven. Set the timer for 3 minutes and check it. If its not burning let it continue cooking for another 2-3 minutes. After that pull your salmon out flip it and cook it for another 3 minutes (this gets the skin nice and crispy). Mainly, keep a close eye on your fish so it doesn’t burn. The fish is done when the thickest part is no longer red/dark pink. I cheat and often use a thermometer to check for doneness (fish should have an internal temp. of 145 degrees). Keep in mind that fish continues cooking even after you remove it from the heat source. So if its off be a few degrees thats okay. I found that broiling the fish worked out really well, because it kept it more moist than when I bake it! Enjoy!