I couldn’t resist the alliteration for the title of this dish. Alliterations are absolutely awesome! (See what I did there? 🙂 ) But whether or not you like alliterations, you and your family will like this dish! The soy sauce and brown sugar give the salmon a slightly sweet, slightly salty flavor while the ginger helps to kick in an Asian flair and the lime juice contributes to a nice tangy finish.
This recipe is a quick and easy way to enjoy salmon on any night of the week, and you can feel good about giving your kids all those good omega-3 fatty acids. Wild-caught salmon, in particular, is surprisingly also one of the few good food sources of vitamin D! Most of us do not have sufficient levels of vitamin D in our systems, but it is important for adequate calcium absorption, and researchers believe that it also helps to prevent a host of potential health issues including diabetes, hypertension, and more.
There are some tips to keep in mind when shopping for salmon. Many people like to make sure to buy wild salmon to avoid potential contamination with pesticides and antibiotics from farmed salmon. Almost all Atlantic salmon are farmed, but Alaskan salmon are still plentiful in the wild due to regulations preventing overfishing. Mercury contamination of wild Alaskan salmon has been shown to be well below acceptable limits as well.
I like to use fresh salmon when I can, but I also buy frozen pieces to use in a pinch. They can easily be thawed under cool running water and then prepared according to directions.
Are you wondering about whether or not you should eat salmon skin? That is a really good question, because depending on the environment in which the fish was living, the skin and fatty layer right underneath the skin possibly could have built up pockets of toxins. However, there are nutritional benefits to eating the skin, since it contains good concentrations of those necessary omega-3’s. If you stick to eating wild salmon and don’t consume it more than once a week or so, it may be OK to eat the skin so that you can benefit from the extra nutrients. But if you are concerned about environmental contaminants in your food, removing the skin and fatty layer underneath could give you some peace of mind in minimizing your risk. There is a good article regarding salmon safety here, and of course you can do a web search on salmon consumption safety to educate yourself even further!
Recipe adapted from MarketDay.com.
Sweet Soy Sauce SalmonPrint Recipe
- Mix together the soy sauce, ground ginger, lime juice, minced garlic, dry mustard, and brown sugar in a medium bowl.
- Warm the olive oil in a large skillet over medium heat.
- Cook the salmon fillets until lightly browned (about 2 minutes on each side).
- Pour soy sauce and brown sugar mixture over the salmon fillets.
- Cook until the sauce has thickened and the salmon is done, about 2-4 more minutes.
If my picky eater liked it, hopefully yours will too!
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