Ginger Soy Salmon

After a long day of dealing with the snow.  We had ordered and had to pick up 9 sheets of bead board paneling from Lowes and then unload it from the truck and get it into our house.  9 trips later back and forth through the snow from the truck to the back door and the truck to the basement - both of us were popsicles and ready to stay inside for the day.  Tim cooked and I worked on the mud room putting up the bead board paneling.  It continued to snow outside and we both kept looking out our living room windows and just shaking our heads.

Tim made a post Valentines Day dinner since we didn't get to go to dinner Friday night because we had to shovel out our car.  We are driven to having fish twice  a week so Tim made this amazing salmon dish - so good!

Honey Ginger Salmon

1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 salmon filets

For the Honey Ginger Glaze
2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sciracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds

To make the glaze, whisk together honey, soy sauce, sesame oil. Sciracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.

Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.