
Marinade: Honey Ginger & Sesame Salmon
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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Salads & Such
Asian
Michelle Rudell
4
10 minutes
20 minutes
280
This flavourful marinade, made with our Honey Ginger White Balsamic, Garlic Infused Olive Oil, and (optional) Japanese Toasted Sesame Oil, is perfect for chicken or tofu. It brings a delicious balance of sweet, tangy, and savoury flavours with a hint of spice. This versatile recipe is ideal for salads, rice bowls, or stir-fry dishes and can be marinated quickly or prepared ahead of time for maximum flavour.
Try the crispy panko version for an added crunch, or enjoy a light, stir-fried option with your favorite vegetables.
1 tbsp NOOC Japanese Toasted Sesame Oil (optional)
2 large boneless, skinless chicken breasts (or 6 thighs) OR 1 block of tofu, sliced into ¼” thick strips
1 tbsp Tamari (or soy sauce)
1 tbsp fresh ginger (minced)
1 clove garlic (minced or crushed)
Salt & pepper to taste
Chili flakes or ground chilies to taste (optional)
Prepare the Marinade: In a small bowl, whisk together Honey Ginger White Balsamic, Garlic Infused Olive Oil, optional Japanese Toasted Sesame Oil, Tamari or soy sauce, ginger, and garlic.
Marinate: Toss the chicken or tofu strips with the marinade. Let it sit for up to 2 hours at room temperature, or refrigerate in an airtight container overnight for deeper flavour.
TIP: The more surface area you can expose to the marinade the better, try slicing the breasts or tofu in 2 or 3 large strips before marinating.
Cook Stovetop Method: Heat an oven-safe frying pan over medium-high heat. Add the marinated chicken or tofu and sauté for about 3 minutes until the pieces are just sealed (white on all sides). Then, cover the pan, reduce heat to medium-low, and simmer for 7-10 minutes until cooked through.
Broil: Preheat the oven broiler to low and move a rack to the top of the oven.
Remove the lid from the pan and place the chicken or tofu under the broiler for 5-7 minutes, until the tops start to brown slightly. If the liquid evaporates before browning, add a little water to the pan to avoid burning. Then, you are ready to serve!
Whisk an egg into the marinade.
Heat 1 tbsp of Extra Virgin Olive Oil in a pan over medium-low heat and sauté 1 chopped onion for 5-10 minutes until softened.
Uses & Variations:
The sky is the limit with this marinade! Enjoy it as a main protein in a variety of meals, or pair it with a side salad, rice, or stir-fried veggies. It works perfectly with chicken, tofu, or even seafood like shrimp or salmon.
Substitution Ideas:
Try substituting the Honey Ginger White Balsamic with NOOC Alfoos Mango White Balsamic for a tropical twist, or Cranberry Pear Balsamic for a sweet-tangy kick. If you're out of Japanese Toasted Sesame Oil, you can use NOOC Persian Lime Olive Oil for a citrusy flavour, or keep it simple with extra Garlic Infused Olive Oil for a garlicky boost.
Feel free to add extra heat with more chilli flakes or serve it with your favourite dipping sauce for a customisable dish! Sprinkle some sesame seeds over your final meal for extra flavour and aesthetic!
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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