Salmon Part II: Sesame Lime Salmon

Someone I know *REALLY* likes salmon and could eat it everyday. I discovered at the local grocery, that farm-raised Atlantic salmon was $5.99/lb if the purchase was over 2 lbs. Well, another 2.4 lbs of salmon later, a new recipe beckoned. This time, I had some leftover cabbage and scallion from a recent household delicious creation of Okonomiyaki, a savory layered Japanese crepe-like dish.

This time, the salmon was skin-on, which I think makes a huge difference in the buttery flavors imparted into the fish during the cooking process. Perhaps, compared to the previous salmon recipe, which was wild-caught, this one being farm-raised made a significant difference in texture and rich flavor?

Regardless of the salmon source, try the following recipe!

In a bowl mix the following for a large ~2-3 lb salmon filet:

4 TBS sweet-spicy Asian chili sauce (kind of like the kind you find packed with spring rolls from the grocery store sushi section)
1 TBS Hoisin sauce
1 TBS Oyster sauce
2 TBS Sriracha sauce
1 clove grated garlic (microplane into the bowl)
2 TBS freshly grated ginger (microplane again)
4 TBS Saki or Rice Wine (not rice wine vinegar)
Zest and juice of 1/2 a lime

Pre-heat oven to 375 F, and place the salmon filet on a well-oiled (sprayed) foil-lined baking sheet:

1. Brush the salmon filet with sesame oil
2. Brush the above mixture evenly onto the filet
3. Sprinkle filet with sesame seeds
4. Toss 1/2 head cabbage and a handful of baby carrots sliced lengthwise in any sauce remaining in the bowl
5. Distribute the coated cabbage*** and carrots on the baking sheet around the salmon and sprinkle with more sesame seeds
6. Bake at 375 F for 15 min, then broil for 5 min or until golden brown

***If you've never had roasted cabbage...I HIGHLY recommend it. Not only is a head of green cabbage typically something like $0.69/lb and therefore super inexpensive, but if you've ever had roasted brussel sprouts and fell in love with them but not the price of them, then you will find roasted cabbage a wonderfully delicious and less expensive alternative!

Using the convenience of a microwave rice cooker, I made 2 C rice adding 1/2 tsp freshly ground ginger, 1/2 bunch (about 3-4) sliced scallions including greens, a small squeeze of sriracha sauce, and a splash of sesame oil all in 4 C water.

Voila! Dinner was literally ready start to finish in about 30 minutes total! It was super yummy, buttery, and full of flavor. The lime, although not as tangy as one might think it would be, was definitely a stand-out, and potentially key ingredient in this one!