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.
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Ginger marinated salmon with leeks
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Main
- Method: Roasting
- Cuisine: Japanese
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
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I can’t believe just marinating a piece of fish in soy and ginger could taste so good! I made this for my sister-in-law who is visiting and wanted to take advantage of all the fresh fish we have access to. The ginger really brings a punch of fresh and cuts down on how strong soy sauce can taste, and it was quick and easy to make. This is definitely a keeper!