Salmon is the one fish that everyone in my family gladly eats. I have no problem with this, as it’s frequently on sale and the health benefits are well documented (omega-3 bomb, anyone?). Until recently, the dish to beat in our home was Salmon with Pinot Noir Syrup, but lately, this Asian-lime salmon has slid into the No. 1 spot. I usually serve it flaked in a bowl filled with white or brown rice, edamame, shredded carrots and steamed broccoli or spinach. Only two salmon filets are needed for four of these bowls. For a more velvety sauce, you can stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water. Bookmark this recipe – you’ll use it all the time.
Asian-Lime Salmon 2 Servings
2 5-oz. skinless salmon fillets
Kosher salt and freshly ground black pepper to taste
4 Tbsp. olive oil
3 Tbsp. minced garlic
4 Tbsp. soy sauce
3 Tbsp. maple syrup (or agave)
Half the zest and juice of 1 lime
? Preheat the oven to 425 degrees. Place the salmon on a parchment-lined baking sheet, sprinkle each fillet with salt and pepper and roast 10 minutes for medium-rare.
? Meanwhile, add the olive oil to a small saucepan over medium heat and saute the garlic 30 seconds. Whisk in the soy sauce, syrup, lime zest and lime juice and simmer 2 to 3 minutes. Reduce the heat to low and cook 3 to 4 minutes until the sauce starts to thicken, stirring occasionally.
? Plate the salmon and drizzle it with the sauce.
This article appears in Guide to Beer 2015.