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!
More Salmon Recipes:
Here are few more salmon recipes from our collection you might enjoy…
- Salmon and Sweet Potato Cakes
- Mini Wild Salmon Patties with Lemony Avocado Sauce
- Baked Dijon Wild Salmon
- Sweet and Savory Salmon
- Straight From Alaska Salmon Burgers
This is a kid-friendly, heart-healthy stand-by meal that our entire family loves! You’ll love this Asian-inspired salmon recipe. It’s full of flavor!
- 1/2 cup peanut oil (sub: avocado oil)
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar (sub: rice vinegar or red wine vinegar)
- 1 teaspoon sesame oil
- 1/4 cup green onions, chopped (green and white parts)
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (sub: honey)
- 1 1/2 teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes (cut back if you don’t like heat)
- 8 (4 ounce) fillets salmon
Make It Now:
- In a gallon-sized freezer bag, add all ingredients except the salmon filets. Zip and shake to combine. (Freezer instructions begin here.)
- Add the salmon filets to the marinade, close the bag, and refrigerate for 1 hour.
- You’ve got two cooking methods to choose from:
- Cooking Method #1: Preheat a grill to medium-high heat. Place the filets skin-side down on the grill and cook until golden brown and slightly charred, 4-5 minutes (when fillets are seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. When salmon is done, it should flake easily with a fork.
- Cooking Method #2: Bake in a preheated 400°F oven for 15-20 minutes, or until it flakes easily with a fork.
Freeze For Later: Follow Step 1, seal, and freeze. Tightly wrap and freeze the salmon alongside the marinade to create a meal kit.
Prepare From Frozen: Thaw the meal. Add the salmon to the marinade and follow Steps 2-3.