This dish has a different take on a common meal in the Kosterina Home: Salmon. We've put an Asian-twist (with EVOO of course!) on a simple salmon dinner. The best part? You can double the recipe and save it for an easy lunch.
INGREDIENTS (serves 2)
2 salmon filets, center cut, skin & pin bones removed, (about 5-6oz. each)
3 TBSP. pure maple syrup
2 TBSP. low-sodium soy sauce
1 tsp. garlic, minced
1 tsp. fresh ginger, minced
1 tsp. orange zest
1 TBSP. Kosterina extra virgin olive oil (or sesame oil)
1 TBSP. sesame seeds
1 med. scallion, minced (for garnish)
1. Pat the salmon filets dry and place in a zipped-top bag.
2. In a medium bowl, whisk together the maple syrup, soy sauce, olive oil, garlic, ginger and orange zest. Pour half of the sauce over the salmon filets, coating them thoroughly. Reserve the other half. Refrigerate for at least 40 minutes or up to 6 hours.
3. Preheat oven to 375°F. Take the salmon out of the refrigerator and let it sit at room temperature for 20 minutes. Line a small baking sheet with aluminum foil. Place the two marinated salmon filets on the baking sheet and top with the sesame seeds. Bake for about 10-15 minutes depending on the thickness of the filet (estimate about 10 minutes per 1-inch thickness, measured from the thickest part of the filet). Checking with a fork, if the salmon flakes easily, it is ready. Place the baking sheet with the salmon on the top rack and broil for about 2-3 minutes to get crispier edges.
4. Remove cooked salmon from the oven. Garnish with some minced scallions, drizzle with some of the reserved maple sauce and serve.
NOTE: Leftovers keep well in the refrigerator for a few days. Reheat gently.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.