I love chinese food. I remember when I was little my siblings and I probably ate chinese food at least 2 times a week. I know what you’re thinking chinese food in Minnesota? Yes, chinese food in Minnesota true story. We were pretty unhealthy eaters I’m not going to lie. Don’t get me wrong chinese food can either be healthy or unhealthy the choice is up to you. Some of my favorite dishes were sweet and sour chicken, fried rice, and cream cheese fried wontons. We didn’t even think twice about what we were putting into our bodies, but I guarantee you I definitely felt it. I would always need a big fat food coma cat nap afterwards.
After moving to the west coast, I found healthier and equally satisfying ways to recreate some of my favorite dishes. Last night was chinese cuisine night. I made a delicious soy glazed salmon with brown rice and sauteed bok choy. No food coma cat nap necessary after this one. MMMM Enjoy!
- 1 Cup Reduced-Sodium Soy Sauce
- 1/4 Cup Honey
- 1/2 Teaspoon Finely Minced Garlic
- 4 Pieces (about 6 oz. each) Salmon Fillet
- 2 Tablespoons Sesame Seeds
- Brown Rice
- Bok Choy
- In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.
- Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.
- Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.
- Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
- Drizzle salmon with remaining reserved glaze.
- Serve with brown rice and sauteed bok choy
