If you don’t know by now that wild salmon is not only really delicious but super healthy for you, crawl out from under that rock you’ve been hiding under and join the party. Wild caught salmon (as opposed to farmed) lives in the cold depths of the sea and because of its chilly home it develops a high oil content which is where omega-3 fatty acids collect. It is these acids that are so good for us (they’re a collection, look it up if you want all the nutritional nitty gritty info.) Regardless of its status as a superfood I just love to eat it!
While lightly steamed or baked salmon with a squirt of lemon juice or even just butter, salt and pepper is wonderful, sometimes I like to dress it up with this Asian marinade that I originally used for tuna steaks (another fish high in those great omega-3s.) This is such a simple combination but the addition of the rice wine, which has a subtle sweetness, really brings out the salmon flavor.
I make this as a hot meal for dinner or save it to put on greens for a very satisfying lunch.
1 lb salmon steaks
1/3 cup soy sauce
4 tablespoons sesame oil
1 tablespoon grated fresh ginger
3 teaspoons rice wine
Mix marinade ingredients in baking pan that will hold the steaks. Marinate fish on each side for 15 minutes each but don’t over marinate, since the flavor of the salmon will be lost in the marinade. Bake in preheated oven at 400 degrees, skin side down, for 15-20 minutes or until middle of fish is done. Serve immediately or chilled.