Ginger Salmon With Asparagus Recipe

Name: Ginger Salmon With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 lb. wild salmon fillet with skin, cut into four pieces; 2 T soy sauce; 1 T dry white wine; 1 T rice vinegar; 1 T fish sauce; 1 T oyster sauce; 3 T garlic, minced; 3 T ginger, minced; 2 T brown sugar or maple syrup; 1 T sesame oil; 1/2 cup cilantro, chopped; 1/2 cup green onion, chopped; 1 t olive oil; bunch of asparagus

Servings: persons

1 1/2 to 2 lb. wild salmon fillet with skin, cut into four pieces
2 T soy sauce
1 T dry white wine
1 T rice vinegar
1 T fish sauce
1 T oyster sauce
3 T garlic, minced
3 T ginger, minced
2 T brown sugar or maple syrup
1 T sesame oil
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 t olive oil
bunch of asparagus

1
Mix soy sauce, wine, winegar, fish sauce, oyster sauce, garlic, ginger, sugar, and sesame oil in small bowl.
2
Place salmon fillets in plastic bag and add 3/4 sauce. Marinade in the refrigerator for at least one hour.
3
Grill salmon over medium-high heat for 8 minutes or until inside is barely opaque and flaky. Coat asparagus with olive oil and add to the grill a few minutes before the salmon is done. Brush asparagus with remaining marinade and grill until barely soft.
4
Top salmon with asparagus and chopped onion and cilantro.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 to 2 lb. wild salmon fillet with skin, cut into four pieces, 2 T soy sauce, 1 T dry white wine, 1 T rice vinegar, and more.

Yes, Ginger Salmon With Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Salmon With Asparagus

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