Sunday, February 21, 2010

Ginger Sesame Salmon

Free of: Gluten, Corn, Dairy, Nut, Peanut, Egg, Shellfish
1 1/2 pounds of salmon
1/4 cup GF soy sauce
1 Tbsp balsamic vinegar
1 tsp sesame oil
1 tsp ginger grated
2 tsp extra light virgin olive oil
1 clove garlic chopped
5 dried apricots
1/2 cup water
1/4 cup packed brown sugar

Mix soy sauce, balsamic vinegar, sesame oil, ginger, olive oil, and garlic.   Set aside.  Put 5 dried apricots in a microwave safe dish.  Pour in 1/2 cup of water.  Microwave for 2-3 minutes until plump.  Place apricots with the water, and brown sugar into the blender.  Blend until their are no lumps.  Add the soy sauce mixture to the apricot mixture, blend again until thoroughly incorporated.  Pour sauce onto salmon and let marinade for fifteen minutes. Sprinkle on as many sesame seeds as you like.   Bake at 400 for approximately 15-20 minutes or until fork tender.

*This makes more sauce than you may want to use on your fillet.

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