Sesame Ginger Salmon Steaks

Servings 6 servings


  • 4 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon ginger minced
  • 1 clove garlic minced
  • 1 orange juiced and zested
  • sea salt and freshly ground black pepper to taste
  • 6 6-ounce, salmon steaks or other firm-fleshed fish
  • 4 cups arugula or chopped spinach


  • DO-AHEAD TIP: Marinate fish for 20 minutes (see recipe).
  • Prepare marinade: In a medium bowl, whisk together first 8 ingredients (olive oil through salt and pepper).
  • Place fish in a large baking dish. Reserve 1/4 cup of marinade then pour remainder over fish. Cover and refrigerate for 20 minutes.
  • Heat an indoor grill over medium heat. Remove salmon from marinade; grill for 4 minutes per side or until fish flakes easily when tested with a fork.
  • In a large bowl, toss greens with reserved marinade then arrange on dinner plates; top with fish.


SERVING SUGGESTION: Serve sliced cucumber on the side.
VEGETARIAN: Use tempeh instead of fish.
GLUTEN FREE: Make sure vinegar and soy sauce are gluten-free.
NUTRITION: 369 Calories; 19g Fat (47.9% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber;118mg Cholesterol; 189mg Sodium. Exchanges: 6 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
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