Balsamic Ginger Salmon

• Gluten free

• Seafood

  • 2 lbs Salmon

• Produce

  • 1 large clove Garlic
  • 2 tsp Ginger, fresh
  • 2 Green onions

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 tsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil, light flavored
  • 2 tsp Sesame oil

Found on barefeetinthekitchen.com

Description

Ingredients

• 2 pounds salmon, sliced into fillets
• 3 tablespoons light flavored olive oil
• 2 teaspoons sesame oil, I used toasted, but either oil will work
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 large clove garlic, minced
• 2 teaspoons grated fresh ginger, I grated mine straight from the freezer
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 2 green onions, about 3 tablespoons thinly sliced, reserve 1 tablespoon for garnish

Directions

• Place the salmon fillets in a gallon size ziploc bag or in an airtight container. Whisk together all remaining ingredients and pour over the salmon. Seal and turn to coat the salmon. Refrigerate for 2-3 hours.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment. (The parchment will make cleanup easier and allow you to easily pour the sauce over the fish as you are serving it.) Place the salmon on the parchment and pour any extra marinade over the fillets. Bake for 10-12 minutes*. Serve over rice and drizzle with the pan juices. Enjoy!
• * Cook the fish 2 minutes less
• than your estimated time, then check for doneness. You can always pop
• it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting.