- In a gallon freezer bag, combine first 2 ingredients; add salmon. Seal well and refrigerate 2 hours or up to overnight.
- Preheat oven to 425°F. Heat a large oven-proof skillet over medium-high heat. Remove salmon from marinade; discard bag with marinade. Place salmon in skillet, skin-side-up; sear 2-3 minutes.
- Carefully turn salmon over and transfer skillet to oven. Bake 5 minutes. Spread Shanghai Sesame Sauce over salmon and continue baking until internal temperature reaches 145°F on an instant-read food thermometer, about 5-10 minutes depending on thickness of salmon.
Makes 6 servings.
Serve with Shanghai Veggie Quinoa recipe.
Make Ahead & Freeze: Prepare step 1. Place Shanghai Sesame Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Wine Pairing: Pinot Gris
Nutrition per Serving: Calories:
240 Total Fat:
13g Sat. Fat: