Description
This simple salmon recipe yields a tender fillet with delicate flavors with some sweet and smoky leek.
Ingredients
Units
Scale
- 3/4 pound salmon steak
- 1 thumb size ginger, peeled and grated
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- pinch kosher salt
- 1 stalk leek, halved lengthwise and sliced into 2-inch thick pieces
Instructions
- In a bowl, mix the soy sauce, 1 tablespoon oil, grated ginger and a pinch of salt. Refrigerate and marinate for at least 1 hour.
- Preheat the oven to 350ºF. 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. Take them out when they are tender – about 15 to 20 minutes.
- In a pan over medium high heat, add 2 tablespoon oil. When the oil is hot, add the salmon – do not throw away the marinade – and cook for 2 minutes. Flip the steak over, add 2 tablespoons of the marinade and cook for another 2 minutes.
- Serve with leeks and season with salt and pepper.
Notes
Save the leftovers in a container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 2.6g
- Sodium: 575.4mg
- Fat: 21.8g
- Saturated Fat: 12.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 8.6g
- Fiber: 0.9g
- Protein: 39.8g
- Cholesterol: 86.9mg
