Baked Asian Salmon

Salmon is pretty much the perfect seafood. In addition to being delicious and satisfying, it is packed with heart healthy omega 3 fatty acids and protein, and it is low in mercury. Many grocery stores have wild Atlantic salmon, which I prefer over farm-raised. Salmon can stand up to some strong flavors and I absolutely adore it with an Asian marinade. I like to bake or grill it, rather than pan-fry, in order to keep the amount of oil used to a minimum. Since it is about zero degrees outside, I will be using my oven instead of the grill today!

Here is my recipe for Baked Asian Salmon with Sauteed Snow Peas. The marinade has a tart flavor from the rice wine vinegar and the dijon mustard (I know, not a traditional Asian ingredient, but it adds a good flavor) and a slightly sweet flavor from the honey. The peas use some of the same ingredients, so they are an easy side dish. Serve with brown rice and break out the chopsticks!

Baked Asian Salmon
(serves 2 large portions or 4 small)

2 6-0unce salmon filets, skin removed
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon dijon mustard
1 garlic clove, minced

Preheat oven at 350. Wisk the toasted sesame oil, soy sauce, rice wine vinegar, honey, dijon mustard, and garlic in a bowl (you can set aside a tiny bit of the marinade to pour over the salmon when finished, as long as it hasn't touched the raw fish). Pour over the salmon filets in a bowl or large plastic bad and marinate for 20 minutes. Place filets in a baking dish and bake at 350 for 15-20 minutes, until salmon is cooked to your preference.

Sauteed Snow Peas
Serves 2-4

1 pound snow peas
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon minced ginger
1 clover garlic, minced

Heat the toasted sesame oil in a wok on medium heat until fragrant. Add the minced ginger and garlic and sautee until fragrant. Add the snow peas, soy sauce, and vinegar and sautee until snow peas are heated through and done to desired texture. I like them with a bit of a crunch.