Servings: 6 servings
For the cilantro scallion sauce
- 1/4 cup raw sugar
- 1/2 cup soy sauce *use gluten-free if GF
- 1 tbsp. chili garlic oil
- 3 tbsp. toasted sesame oil
- 3/4 cup. fresh scallions chopped
- 1/2 cup fresh cilantro
- 1/4 cup Shaoxing wine
- 3 cloves garlic very finely chopped
- 1 tsp olive oil
- 1/4 cup cold water
For the baked salmon:
- 2 lbs. salmon fillets *approx. 6 fillets.
- 1 tsp. course sea salt
- 1 tsp. black pepper freshly ground
For the salmon:
Preheat oven to 350ºF.
Meanwhile, lightly grease a 10X12 baking dish and place salmon fillets skin side down in the dish.
Lightly rub the top of the salmon fillets with sea salt. Then sprinkle ground pepper over them.
Place in oven and bake for 20-30 minutes, or until desired done-ness is reached. The fish should still be tender, but flake apart easily.
For the cilantro scallion sauce:
While the salmon cooks, place cilantro in a food processor and give it a spin until the cilantro is approximately the texture of fresh pesto. Set aside until ready to use.
In a small bowl, combine soy sauce, chili garlic oil, sesame oil, and sugar. Whisk thoroughly until the sugar is dissolved. Set aside until ready to use.
Add olive oil to a medium skillet and begin heating over medium heat. Once the oil is shimmering, add the chopped garlic and toss, sautéing until the garlic is just beginning to brown. Add chopped scallions (reserving about a tablespoon for garnish), and toss to coat them in the garlic and oil.
Add Shaoxing wine. It will bubble and hiss, so have a lid at the ready to cover it. Simmer, and let it reduce by about half. If it bubbles too intensely, lower heat just a little.
Add the sesame, sugar, and soy sauce mixture to the skillet, and stir thoroughly. Bring it back up to a simmer.
Add 3/4 of the processed cilantro (including the juice), stir, and off heat immediately. Let the sauce cool just slightly, and add the rest of the cilantro. Stir.
Remove salmon from the oven, place on a plate, and spoon about 3 tablespoons of the sauce over it. Garnish with remaining scallions, sesame seeds, and additional condiments if desired.
Optional instructions for meal prep:
Divide cooked salmon fillets between 6 reusable meal prep containers. Add sides to the containers if desired. We used roasted spaghetti squash and steamed kale, but you can choose your own sides depending on what you like.
Divide the sauce into 6 smaller reusable containers.
When ready to eat, pour sauce over the salmon fillet and heat it in 30-45 minute increments (to prevent the salmon from overcooking), until it is hot.
Calories: 380kcal | Carbohydrates: 13g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1153mg | Potassium: 892mg | Fiber: 1g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg