You’re lucky, my friends. I’m slowly revealing our top Freezer Club recipes to you because I like you (and you’re really nice to read my blog). Tonight, I made an old kid-friendly, heart-healthy stand-by called Firecracker Asian Salmon. This one was always voted as a home run recipe by my Freezer Club because it’s full of flavor!
One word of caution when buying salmon: Be sure to buy WILD salmon, NOT farm-raised salmon. That’s because a study has shown there are 10 times as many PCBs in farmed fish. Dr. Sanjay Gupta in an article here says,
Basically, that’s a reflection of how much pesticides, antibiotics, other contaminants are used in raising these farmed fish. There’s higher pesticide levels in the farmed fish….They actually raise these farmed fish (with large numbers in pens) … You actually have to give them antibiotics. And a lot of the PCBs and toxins are all part of the farming process that are used to try and keep these fish free of disease….sometimes even inject fish like salmon with red dye or pink dye to make them look more pink, more like their wild counterparts.”
Wild Salmon is readily available and affordable in most grocery stores now, from what I’ve seen. I got mine tonight at Aldi for only $3.99!
You can grill or roast this healthy Asian-inspired salmon. Enjoy!
- ½ cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar (or sub rice vinegar or red wine vinegar)
- 4 tablespoons green onions, chopped
- 3 teaspoons brown sugar
- 2 cloves garlic, minced
- 1½ teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 8 (4 ounce) fillets salmon
- In a gallon-sized ziptop bag, all ingredients except salmon filets. Zip and shake to combine.
- Add the salmon filets to the marinade, close the bag, and refrigerate for an hour. (Or freeze at this point, if making as a freezer meal.)
- You've got two cooking methods to choose from:
- Cooking Method #1:
- Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
- Cooking Method #2:
- Bake in a preheated 400 degree oven for 20 minutes and it's perfect!
Prepare the marinade in a freezer ziplock bag. Add the salmon filets, close the bag and freeze for up to 3 months.
To thaw, run under cold water or set in a sink of cold water. Do not let the fish marinate for very long before cooking it according to the recipe instructions.