08 May 2015

A month of brunches: week 2

Brunch doesn't have to involve eggs (though you could throw in some mini quiches to round out this meal in a more breakfast-worthy way for those who disagree).  But it should be kept simple, and reasonably fast if possible, so that you aren't already wiped out for the day by the time you sit down to eat. Serve this with a mixed green salad and some sweet potato biscuits sprinkled with a little cheese, and you've got yourself a great plan for Saturday. 

Leftovers from this salmon dish are fantastic served cold the next day. And I don't need to tell you to serve mimosas with this dish, do I?!

Asian-marinated Oven Salmon

Serves 4-6

1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce
1 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional

Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

Preheat oven to 375 degrees F. Line a baking sheet with foil.

Make the marinade: in a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, and Sriracha.

Season the fish with salt and black pepper. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the marinade over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Bake in oven until cooked through, about 15-20 minutes. Then unwrap and broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with green onions and sesame seeds.