Baked salmon smothered in a sticky Chinese sesame sauce, the very same sauce that’s on sesame chicken. The sweet and savory sauce works just as well, if not better, with salmon.
The sauce is made stove top and doesn’t go on until after the salmon is baked. It’s made by simmering honey, soy or tamari sauce, fresh ginger, garlic and sesame seeds together along with a little cornstarch to help thicken it.
It takes less than ten minutes, and you don’t want to cook it longer than that because as it reduces down the flavors intensify and the soy sauce will get saltier and saltier until it becomes too salty.
It also makes a great stand-in for Chinese takeout if that’s what you’re craving, only much better for you.
I like to keep things simple and serve it over brown rice with broccoli or string beans, rather than something that might steal the show away from the salmon.
The true star.
- ⅓ cup honey
- ¼ cup low-sodium soy or tamari sauce (tamari is gluten free soy sauce)
- 2 cloves garlic, minced
- 1 + ½ tablespoons sesame seeds, plus a few more for sprinkling on top
- ½ inch piece of ginger, minced or grated (about 2 teaspoons, chopped)
- 2 teaspoons water
- 1 teaspoon cornstarch
- chopped green onions, for serving
- Start the rice first, cook according to package directions.
- Preheat oven to 4oo degrees F. Put the salmon in a baking pan and sprinkle lightly with salt and pepper. Bake until cooked through 20 - 25 minutes, depending on its size.
- In a very small saucepan whisk the honey, soy sauce, garlic, ginger and sesame seeds together over medium heat.
- Add the water to a small bowl then the cornstarch and mix until dissolved.
- Bring the sauce up to a simmer then slowly whisk in the cornstarch. Simmer 6 -7 minutes, stirring often, don't cook any longer than that or it will reduce down too far and become too salty. Remove from heat and put a lid on it to keep it hot.
- As soon as the salmon is cooked remove it to a platter or a bed of rice and slowly pour the sauce over it. Sprinkle with sesame seeds and green onions.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved