Lean & Clean Cookbook

Seasonings & Marinades

Love food. Love cooking. No chef required.

Created by Lee Dowdle

Sesame Ginger Marinade

Sesame Ginger Marinade

Makes About 1/2 cup

A savory Asian-inspired marinade with toasted sesame, garlic, ginger, and a touch of honey — especially good with tuna, salmon, shrimp, chicken, and quick Blackstone or stir-fry meals.

Ingredients

  • 1/4 cup low-sodium gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon lime juice
  • 1/2 teaspoon coarse-ground black pepper
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Add the tamari, rice vinegar, sesame oil, olive oil, honey, garlic, ginger, lime juice, black pepper, and optional red pepper flakes to a bowl or jar.
  2. Whisk vigorously or shake in a sealed jar until thoroughly combined.
  3. Add the protein and turn or toss until lightly and evenly coated.
  4. Marinate chicken for 30 minutes to 2 hours.
  5. Marinate salmon or other firm fish for 15 to 30 minutes.
  6. Marinate shrimp for 10 to 20 minutes.
  7. For tuna steaks, marinate for only 10 to 15 minutes before searing.
  8. Remove the food from the marinade before cooking and discard any marinade that has been in contact with raw meat or seafood.

Notes & Tips

  • This is a more specialized marinade than the everyday blends in the cookbook, but it is especially useful for Asian-inspired seafood, chicken, stir-fry, and griddle meals.
  • Toasted sesame oil is strong, so a little goes a long way. The goal is a noticeable sesame flavor without overpowering the meat or seafood.
  • Fresh ginger provides the best flavor, but the amount is intentionally moderate so ginger does not dominate the marinade.
  • Tuna needs very little marinating time. Ten to 15 minutes is enough before a quick high-heat sear.
  • Shrimp also absorbs flavor quickly and generally needs no more than 10 to 20 minutes.
  • For salmon, marinate for approximately 15 to 30 minutes, then grill, sear, or cook on the Blackstone.
  • The honey balances the salty tamari and acidic rice vinegar while helping the food caramelize. Watch carefully over very high heat because the honey can darken quickly.
  • For stir-fry, reserve a portion of the clean marinade before adding raw meat and use it to season the vegetables or finish the dish.
  • A sprinkle of toasted sesame seeds or sliced green onion after cooking makes an excellent finishing touch.