I needed a quick, weeknight dinner recipe so I pulled out my Ina (you already know she’s my fav) stash of recipes and selected her Asian Salmon! Her recipe (here and noted below) called for grilling it but I opted to sear the salmon and then bake it.
Dijon Mustard (2 tablespoons)
Soy Sauce (3 tablespoons)
Olive Oil (6 tablespoons)
Minced Garlic (1/2 teaspoons)
Sugar Snap Peas
Red Pepper Flakes
Whisk the marinade ingredients (mustard, olive oil, soy sauce, garlic) in a small bowl. Lightly pour half of the marinade over the salmon. Per Ina’s recipe she says to let it sit for 10min – Bj was running a little bit late that night so it ended up sitting for about 15/20min. I think it worked well as it just continued to absorb the juices and add even more flavor #forthewin
Using my favorite grill pan (here), I placed the top side of the salmon down to sear (about 1-2min) – turned it over, removed from pan and placed in baking dish. I then put it in the oven at 425 degrees for about 12 minutes.
Meanwhile start working on your veggies! Cut ends of asparagus and snap off ends of the snap peas. In a saute pan, pour in some olive oil and warm at medium heat. Add in the asparagus and snap peas and saute for about 5-10min until tender. To season, I added kosher salt, pepper, season all, garlic powder and red pepper flakes. Toss, finish cooking and plate.
Upon removal of the salmon from the oven, cover with aluminum foil for 10min to allow the juices to get back into the fish and finish cooking. Transfer the fish to a serving plate, drizzle remaining marinade on top and serve warm.
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