Curried Ginger Sesame Salmon

This recipe is surprisingly easy. Serve over rice; or to make it Keto-friendly serve over riced cauliflower that you sauteed for a few minutes on high heat in 1 Tbsp of the Spirits & Spice Ginger Sesame Oil.

Ingredients:

Salmon filets (on the thicker side filets, deboned and with skin on either the bottom or the sides)

For the marinade:

2 tsp Finely grated ginger (or you can buy pre-grated ginger at some grocery stores as a time saver)
1 tsp Spirits & Spice Curry with a Kick
2 tsp Kosher salt
1 tsp finely grated garlic (again you can use pre-grated garlic)
1 tsp Spirits & Spice Mango Balsamic
3 Tbsp Spirits & Spice Ginger Sesame Oil

Marinade Instructions:

To make the marinade, combine using a stick mixer. Place the salmon in a small bowl, add the marinade, make sure the filets are fully coated with the marinade (it will be a bit thick), cover and refrigerate for 30 minutes.

Place your oven on broil (or convection broil if available). Prepare a sheet pan by lining it with parchment paper or aluminum foil.

For the sauce: Ingredients

4 scallions, sliced
3 Tbsp Spirits & Spice Ginger Sesame Oil
1 Tbsp. Spirits & Spice Mango Balsamic
1 tsp Spirits & Spice Curry with a Kick

Sauce Instructions:

Combine ingredients for the sauce and blend with a stick blender. Set aside.

Final Instructions:

After about 30 minutes in the marinade, remove the fish from the marinade and wipe off any excess marinade (there will still be some on it). Place the fillets on the prepared sheet pan skin side down (if applicable) and broil until fish is done to your liking; from 10 to 13 minutes depending on the thickness of the fish and how done you like it.

Serve the fish over rice. Spoon the sauce over the fish and garnish with fresh cilantro and sliced almonds.

Enjoy!

Kim Weiss, Co-Owner