Tuesday's Tasty Treat: Honey-Soy Broiled Salmon

I don't cook seafood very often. Although I love it, my husband does not. So, when I eat it, it's almost always when we go out. Last week, since the husband had several business dinners, I decided to try this recipe. If you like salmon, this is definitely one to try.

Honey-Soy Broiled Salmon

1 scallion, minced

2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced or grated fresh ginger (I use a microplane to grate the ginger)
1 pound center-cut salmon fillet, cut into 4 portions
1 teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast the sesame seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Salmon can be served with just about anything including potatoes, rice, and roasted or steamed veggies. I served it with cooked barley with steamed carrots and pea pods.