Impress with this easy baked salmon dish with an Asian flair. Served over spinach, it's got everything you need for a healthy family dinner.
Combine cornstarch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.
Salmon will flake easily with a fork when it is finished cooking. It should be moist-looking and slightly pink. If you need to use a thermometer, the thickest part of the fish should be at an internal temperature of 145 degrees.
Wild Alaskan Salmon is healthier and has a lower fat and calorie count than farmed salmon. I love King Salmon the best, it is the highest in fat but has such a lovely silken texture to it that it is well worth the extra cost. The second one I prefer is sockeye salmon, followed by coho.
Yes, it is perfectly safe to eat as long as you purchased a quality piece of salmon. In fact, some people include it in their diet for the additional nutrients. I remove the skin for this recipe but have eaten it when pan frying a fish and it becomes crisp.
It is just coagulated protein and is harmless and OK to consume. Scientists say it is the muscle fibers contracting as the fish cooks that push the fish’s internal protein out.
Baked Asian Salmon with Maple Glaze https://2cookinmamas.com/asian-salmon-maple-drizzle/