Japanese ginger salmon with roasted leeks
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A different take on a fish that’s usually served plain or with a lemon wedge. I like making salmon into something more interesting than just a piece of omega 3 filled fish. So much flavor can be extracted from this gorgeous pink protein, marinating the piece with a little soy and ginger gives it new life and can convert fish haters. I like serving this Japanese soy ginger salmon with a basic fried rice or use it as a topping for ochazuke.
Soy ginger marinated salmon with leeks
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Main
- Cuisine: Japanese, Fish
- 3/4 pound salmon steak
- 1 thumb size ginger (peeled and grated)
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- pinch kosher salt
- 1 stalk leek (halved lengthwise and sliced into 2-inch thick pieces)
- In a bowl, mix soy sauce, 1 tbsp oil, grated ginger and a pinch of salt. Refrigerate and marinate for at least an hour. Preheat oven to 350 degrees. In a sheet tray, spread the leeks around and add a pinch of salt. Put in the oven and cook for about 25 minutes.
- Check on your leeks every 10 minutes to make sure they are not becoming too charred. Taste one; the leek should still be a little crunchy but easy to eat (not super chewy).
- In a pan over medium/ high heat, add 2 tbsp oil. When the oil is hot, add salmon (do not throw away the marinade) and cook for 2 minutes. Flip the steak over, add 2 tbsp of the marinade and cook for another 2 minutes.
- Serve with leeks and season with salt & pepper.
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