salmon Archives - Sweet Potato Bites

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)

Ingredients:

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

Directions:

Set your oven to a broil setting. Place your salmon filets skin side up on a baking sheet.

In a small bowl, mix your ginger glaze and set aside.

Place salmon in the oven for 2-3 minutes. Remove from the oven and flip over. Add the ginger glaze to your fish and place back in the oven for another 4-5 minutes.

If you want your salmon cooked a little further, I recommend keeping in the oven for another couple of minutes otherwise remove from the oven, eat and enjoy!

Before I turned 30, you couldn’t pay me to eat salmon. I knew the nutrition stats for salmon were great but still didn’t want anything to do with it. Then one day, as if out of the blue, I started learning to love salmon.

I suppose it started with the night I met Dr. Andrew Weil at True Food Kitchen. One of the dishes served was grilled salmon over the harvest chopped salad, and I remember thinking how the salmon was cooked to perfection and loaded with flavor, but wasn’t sure if it was just a fluke.

I decided to put my new-found appreciation for salmon to the test when I ordered a blackened salmon salad at La Sirena Grill. Different preparation, but still quite delicious.

But I have to admit the dish that really taught me to love salmon was grilled salmon at Watermarc. For whatever reason the preparation is phenomenal. I’m usually the type of person who likes to order something different at restaurants, but every time I’m at Watermarc I go straight for the salmon.

While I’ve been learning to love salmon in cooked forms, I still can’t get on board with salmon sashimi and smoked salmon. So that poses the question: how can I learn to love salmon in all it’s forms? Any and all advice is most welcome.