Remember a couple of months ago when I went to the Flavors of Aloha event at Tommy Bahama? At the end of our delicious meal we were each given the new Flavors of Aloha cookbook, and I finally decided to make the ginger glazed salmon recipe that I’ve had my eye on for weeks now (because, salmon). Not only was this recipe incredibly easy, it was delicious too!
The key to this recipe’s success is getting really good salmon. As I’ve mentioned before, I only get my fish at Santa Monica Seafood, and I always make a point to get sustainable wild fish. I hear it’s good for the synthesis of vitamins, and I lowkey hoped that one day I wouldn’t need my Proclear lenses. Lucky for me, Santa Monica Seafood happened to have some wild salmon on sale, so I jumped on it.
The original recipe in the Flavors of Aloha cookbook calls for hoisin sauce, but since I can’t have soy, I swapped in coconut aminos instead, which still yielded a tasty result. The rest of the ingredients included diced ginger, sake (or rice wine), green onion and garlic.
From start to finish this took roughly 20 minutes, making it the perfect meal to whip up during the week when you don’t want to spend a lot of time in the kitchen cooking.
We had our salmon with some roasted potatoes, but I think the wasabi mashed potatoes from the Flavors of Aloha cookbook would be a wonderful side to the ginger glazed salmon. And if you don’t like salmon, try it with ahi, halibut or even sea bass.
Ginger Glazed Salmon (serves 2, from the Flavors of Aloha Cookbook)
2 salmon filets
1/4 cup coconut aminos
2 tbsp sake
2 tbsp chopped green onion
2 tbsp diced ginger
1 garlic clove, smashed
Salt and pepper to taste
Set your oven to a broil setting. Place your salmon filets skin side up on a baking sheet.