GINGER BROWN SUGAR SOY-GLAZED SALMON
4 salmon fillets (4 ounces each, skin off)
1 tablespoon toasted sesame oil
1 garlic cloves (peeled, minced)
1 tablespoon ginger (peeled, minced)
3 scallions (finely chopped)
1/4 cup apple cider vinegar
2 tablespoons dark brown sugar
1/4 cup soy sauce
CARROT AND APPLE SALAD:
1 tablespoon toasted sesame seeds
2 tablespoons apple cider vinegar
2 tablespoons olive oil
3 medium carrots (peeled, thinly sliced into matchsticks)
1 Gala apple (thinly sliced into matchsticks)
2 scallions (thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 450ºF. Prepare a baking sheet with aluminum foil.
In a small saucepan over medium-high heat, add toasted sesame oil, garlic, ginger and scallions, and cook until fragrant. Add the apple cider vinegar, dark brown sugar and soy sauce, and simmer until reduced by 1/4 the amount of liquid, about 5-7 minutes. Puree in a blender until smooth.
Place the salmon fillets onto the foil lined baking sheet. Spoon the glaze over each salmon filet. Place in the oven for 8-10 minutes, until desired doneness and the the edges of the salmon filets are caramelized.
For the Carrot and Apple Salad: In a medium bowl, add the sesame seeds, apple cider vinegar and olive oil and whisk to combine. Add the carrots, apples, and scallions and toss to combine. Season with salt and pepper to taste.
Tip: Toast sesame seeds in a small dry nonstick saute pan over low heat until golden.