I guarantee you it’s the only way you will ever make your salmon from now on. The sweet and tangy flavors blend together to give you this flavorful salmon.
Beside of having a quick meal, ready on your table within 20 mns, you will be enjoying a sustaining dish full of nutrients, such as the amazing omega-3, vitamin B3, B6 and B12, protein and vitamin D.
Bottom line, eating salmon makes you smarter and happier!
To make the glaze you will need:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp Dijon mustard
- salt to taste
Mix all ingredients and bring to boil for 5 minutes to thicken.
Place 4 pieces of salmon (each 200g) skin-side down on the prepared baking sheet. Cooking in baking papers keeps the fish deliciously moist as it bakes in its own juices, minimal cleanup needed later and it’s definitely more healthy than aluminium foil.
Brush with the glaze, bake for 10 minutes in the oven on 200°C, brush again with the glaze then bake uncovered for 5 additional minutes, until the fish flakes easily with a fork and is cooked through.
Transfer to your plate, you will see the skin will remain easily on the baking paper, add the remaining glaze and sprinkle with sesame seeds. Serve with potatoes, rice or pasta. This quantity serves 4 people.
This tender, flaky and flavorful salmon will leave you basking in compliments from your loved ones!
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Posted in main dish
Tagged balsamic, balsamic vinegar, blog, cooking, food blogger, glaze, honey, jaymmy, lebanon, marmite et ponpon, qatar, recipe, salmon, sesame seeds
Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.
Get ready for a taste of heaven! you will need
- 1 kg whole fish (800g fish fillet)
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp wasabi
- 1/2 cup olive oil
- 2 grated garlic cloves
- 1 1/2 tbsp freshly grated ginger
- 2 tbsp toasted sesame seeds
- 3 sliced scallions
Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.
Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.
Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.
Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.
Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.
Ginger sesame rice to go with this dish.
- 1 1/4 cup rice
- 1 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1 tbsp olive oil
- 1 1/2 tsp toasted sesame seeds
- 2 1/2 cup water
Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.
Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.
Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.
Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!
Posted in main dish
Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi