When testing this Firecracker Asian Salmon recipe, I fell in love even before taking a bite—the marinade smells SO good! (It tasted just as good as it smelled, by the way.) Hint: you can make some fillets spicy and leave others mild by leaving the crushed red pepper OUT of the marinade, then sprinkle the fillets you want to be spicy with the crushed red pepper (to taste) before you bake them. That way if you’re feeding kids or those with milder palates, you can control the heat without sacrificing it for those who like it hotter.
Servings : 4
Ingredients
Firecracker Asian Salmon
- 1/2 cup sesame oil
- 4 Tbsp Bragg Liquid Aminos
- 4 Tbsp rice wine vinegar
- 4 green onion sliced
- 1 Tbsp honey
- 1 Tbsp bottled minced garlic
- 1 1/2 tsp dried ginger
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 4 salmon fillet 6 oz. each
Steamed Edamame
- 1 bag shelled edamame steam-in-the-bag
Brown Rice
- 1 1/2 cups brown rice uncooked
- 3 cups vegetable broth or water
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Instructions
Firecracker Asian Salmon
- Combine all ingredients in a large zip top plastic bag. Refrigerate at least one hour. Preheat oven to 400. Place fish into a greased glass baking dish. Bake at 400 for 20 minutes. Discard used marinade.
Steamed Edamame
- Prepare edamame as directed on package.
Brown Rice
- Add brown rice and liquid to a saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is cooked and liquid is absorbed.
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