wabower
Touchdown! Greaser!
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Wayne
(x-post) As most know, my expertise about recipes and cooking in general is second only to my knowledge of Greek philosophers.
This is the only salmon dish our grandkids ever asked for, again and again. We just had it tonight and I was reminded to send it along.
Soy and Ginger Glazed Salmom
This ginger salmon recipe is a great example of how just a couple ingredients are all you need to create a great fish dish. If you want fast, easy, and tasty salmon, give this Asian-inspired recipe a try.
Makes 4 Portions of Soy and Ginger Glazed Salmon Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
1 tbsp minced, or finely grated fresh ginger (fresh is key)
1 clove crushed garlic
1/4 cup rice vinegar
2 tbsp brown sugar
4 tbsp soy sauce
4 (six-ounce) center-cut salmon fillets, boneless, skinless
1 tbsp vegetable oil (in bottom of skillet)
Preparation:
Add the ginger, garlic, rice vinegar, brown sugar, and soy sauce into a small bowl, and mix to combine. Pour the mixture into a shallow dish, large enough to fit the salmon filets. Place the salmon filets into the dish flat side up (what was the skin side) and the rounded side down. Let soak for 10 minutes.
Add the vegetable oil to a non-stick skillet, and preheat on medium flame.
When hot, remove the salmon from the marinade (reserve marinade), pat dry with a paper towel, and cook the salmon for about 4 minutes per side. Turn off the heat and pour the marinade into the pan. It will bubble in the hot pan and quickly become a glaze you can spoon over the salmon. Transfer the glazed salmon to a plate and serve hot. (Notes from Steph: I haven't been able to get the marinade to bubble and become a glaze by turning the heat off. So my new plan is to get it bubbling up i an separate pan a little before the fish is about done, then pour it in the fish pan.)
This is the only salmon dish our grandkids ever asked for, again and again. We just had it tonight and I was reminded to send it along.
Soy and Ginger Glazed Salmom
This ginger salmon recipe is a great example of how just a couple ingredients are all you need to create a great fish dish. If you want fast, easy, and tasty salmon, give this Asian-inspired recipe a try.
Makes 4 Portions of Soy and Ginger Glazed Salmon Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
1 tbsp minced, or finely grated fresh ginger (fresh is key)
1 clove crushed garlic
1/4 cup rice vinegar
2 tbsp brown sugar
4 tbsp soy sauce
4 (six-ounce) center-cut salmon fillets, boneless, skinless
1 tbsp vegetable oil (in bottom of skillet)
Preparation:
Add the ginger, garlic, rice vinegar, brown sugar, and soy sauce into a small bowl, and mix to combine. Pour the mixture into a shallow dish, large enough to fit the salmon filets. Place the salmon filets into the dish flat side up (what was the skin side) and the rounded side down. Let soak for 10 minutes.
Add the vegetable oil to a non-stick skillet, and preheat on medium flame.
When hot, remove the salmon from the marinade (reserve marinade), pat dry with a paper towel, and cook the salmon for about 4 minutes per side. Turn off the heat and pour the marinade into the pan. It will bubble in the hot pan and quickly become a glaze you can spoon over the salmon. Transfer the glazed salmon to a plate and serve hot. (Notes from Steph: I haven't been able to get the marinade to bubble and become a glaze by turning the heat off. So my new plan is to get it bubbling up i an separate pan a little before the fish is about done, then pour it in the fish pan.)
