You can find many reasons to love this soy ginger glaze. It brings together several Asian ingredients making a sauce that pairs as well with a side of rice (or riced cauliflower if you’d prefer) as well as butternut squash or sweet potatoes. The real star in this dish is the sliced California Figs—they soak up all the flavor of the sauce, baked onto the soy glazed salmon and then spooned on afterwards. Plus, the salmon is ready in 20 minutes, making it the kind of main dish that’s the kind of weeknight quick dish you can’t help but crave regularly.
Fig Ginger Soy Glazed Salmon
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon orange zest
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid Golden Calimyrna Figs stemmed and sliced width-wise
- 1 pound salmon filets cut into 4 slices
- 3 sprigs chives sliced
- 1 teaspoon black sesame seeds
- Preheat the oven to 400 degrees Line a half baking sheet with parchment paper.
- Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.
- Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.