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Sweet and Salty Salmon Recipe
- 1 cup packed grated piloncillo or dark brown sugar. (I used the brown sugar because I already had that at home)
- 1/2 cup soy sauce (I use low sodium)
- 1/4 cup freshly squeezed lime juice
- 2TBSP seeded (if desired) and minced jalapeno or Serrano chile (I used jalapeno from my garden)
- 2TBSP minced fresh ginger
- 1TBSP minced garlic
- 1/2 tsp kosher or coarse sea salt, or to taste
- 1/4 tsp ground black pepper
- 6 salmon fillet (6oz each) rinsed and patted dry
- 2TBSP coarsely chopped cilantro leaves for garnish (In all honesty, I’m not a huge cilantro fan. I can use cilantro in small doses but many times I substitute with Italian parsley. . . sorry)
- 2 TBSP thinly sliced scallions (white and green parts for garnish)
In a medium sauce pan, combine the piloncillo (brown sugar), soy sauce, lime juice, jalapeno, ginger, garlic, salt, and pepper and cook over medium heat, stirring, for a couple of minutes, just until the piloncillo (brown sugar) has dissolved. Remove from the heat and let cool.
Place the salmon pieces in a baking dish large enough to hold them in a single layer and pour the marinade on top, turning to coat both sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours, spooning the marinade over the fish one or two times.
Preheat the oven to 375F degrees. Remove the fish from the refrigerator at least 10 minutes before cooking. Drain off the marinade and discard.
Bake the fish for 15 to 18 minutes, or until it flakes easily with a fork (mine took 20 minutes). Place the salmon on individual plates or a serving platter, garnish with the cilantro (parsley) and scallions, and serve!
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© 2014 – 2017, Pamela [1]. All rights reserved.