Asian Baked Salmon and Leftover Ideas

Mom's Easy Asian Baked Salmon 

This salmon dish keeps on giving by using leftovers to create other easy meals. Bake once, eat twice!

Ingredients

1 2-lb (approximately) salmon filet (affordable options at Aldi and Lidl)

4 Tbs sesame oil

2 Tbs low sodium or light soy sauce

1/2 cup julienne (cut into thin strips) sweet peppers (optional)

Salt and freshly ground black pepper to taste

Method

Pre-heat over to 400 degrees F

Place the salmon on a full size baking sheet (18" X 26") lined with parchment baking paper to prevent sticking and makes clean up easier. 

Distribute the sesame oil and soy sauce evenly on the salmon filet. 

Rub in the oil and soy sauce so all of the salmon is covered in the marinade.

Salt and pepper the salmon to taste. You may want to use a little less salt as the soy sauce is already salty. You can always add salt letter after cooking and tasting.

Optional - Sprinkle the sweet peppers over and around the salmon.

Bake salmon for 25-30 minutes. 

If you would like a slightly charred salmon, turn off oven and use the broil option on high for 2-3 min until desired charred-ness.

Serving

Serves 4-6. For leftovers, serves 2-4 on the first day. If you would like to serve an entirely different dish using the leftover salmon, the recipes are below.

Leftover Recipe #1

Salmon Fried Rice

Salsa Verde Chicken

Mom's Salsa Verde Chicken

This recipe combines family favorite flavors of green salsa, tomatillos and Mexican cheese mix.

Ingredients

2 4-pack boneless, skinless chicken thighs  (total of 8 boneless, skinless chicken thighs)

1 can (7g) Herdez Salsa Verde, Mild (or use any brand of Salsa Verde)

4 Tbs plain Greek yogurt (full fat of 2% fat)

Juice of 1 lime

1/4 cup Extra Virgin Olive Oil (any brand - whichever is most affordable per ounce)

2 Tbs vegetable oil for brushing the baking pan

Salt and Pepper to taste

1/4 - 1/2 cup of shredded Mexican cheese mix (any brand - whichever is on sale at the time!)

Method

Pre-heat oven to 400 degrees Fahrenheit.

Brush with oil on all sides: 1 9X13 baking dish (Pyrex glass baking dish is a favorite).

Place all eight chicken thighs in the pan. Coat each piece of chicken thighs with salt and pepper (to taste).

In a bowl or jar, mix the one can of Salsa Verde with the yogurt, olive oil and lime juice.

Pour mixture on the chicken thighs in the baking pan. Be sure that each chicken piece is covered by the mixture. 

Sprinkle desired amount of shredded cheese on top, fully covering all the chicken pieces.

Put in oven, uncovered.

Bake for 40-45 minutes. Then switch to broil (Hi heat - depending on your oven controls) and broil for 3 min or till chicken is desired crispiness on top or brownness.

Serving

Feeds four with leftovers for the next day!

Family favorite is to serve with rice and some greens.