Nutty sesame pairs with bright ginger in this Asian-inspired salmon recipe served with Cauliflower Mash. Leftovers of this great weekday meal can be reheated easily for lunch the next day. If you want to enjoy these “mashed potatoes” with another meal, double the amount of ingredients and save half for later-they freeze well.
1 tablespoon minced fresh ginger
½ teaspoon sesame oil
1 teaspoon olive oil
½ teaspoon rice wine vinegar
1 teaspoon soy sauce
2 (8-ounce) salmon fillets
Preheat the oven to 400°F.
In a medium bowl, mix together the ginger, sesame oil, olive oil, rice vinegar, and soy sauce.
Add the salmon fillets. Cover completely with the sauce.
Line a baking dish with aluminum foil. Place the fillets inside. Pour any remaining sauce over the fillets.
Put the dish into the preheated oven. Bake for 15 to 20 minutes, depending on the thickness of the fillets.
Remove the dish from the oven and check the fillets for doneness.
Serve immediately with the Cauliflower Mash.
Nutrition Facts(per serving of 3:1)
Total Fat 39.5G
Total Carbohydrate 7.3G
Dietary Fiber 2.3G