LeannaLite
Fri, Jul-15-05, 19:52
This is something else I made for dinner and came out pretty good. You may have to adjust the recipe because I made this for two grown-ups and two little kids. They really liked it.
3 8 oz Salmon Steaks
2 tablespoons olive oil
1/2 cup Soy
1 tablespoon fresh ginger, peeled and diced
1/2 one thai pepper or a bit of any dried spice you have. (cayenne will add good heat here)
1 packet splenda
3 tablespoons lemon juice
1 tablespoon lime juice
1 large or two small garlic cloves, diced.
2 large or four small scallions, sliced thin (include any healthy green stem)
2 Tablespoons fresh Dill (or 1 dried)
1/3 cup of red wine (any medium variety is fine, I used a Sangiovese)
Kosher Salt
Preheat oven to 375 degrees.
Mix Soy, ginger, splenda, pepper or spice, lemon and lime in a small bowl. Let sit for 20 minutes ( this can sit in the fridge for a bit if you want to do it earlier to let the flavors meld)
Heat Olive Oil over Medium to Medium high heat in a cast iron frying pan
While oil is heating, take a spoon or a brush and put about two teaspoons of soy mixture on one side of salmon. Sprinkle a pinch of kosher salt over top and place in pan sauced side down. Let cook for four to five minutes.
While salmon is in pan, brush or spoon sauce on the other side. Add a pinch of kosher salt. After four or five minutes, turn salmon. (you can check. What you are looking for is a light sear on the cooked side without it burning)
As soon as you turn the salmon, add the remaining soy mixture pouring over the top of the salmon and to the pan. Add your garlic and scallion to the pan (not on top of the salmon). Then add 1/3 cup red wine. Sprinkle the dill over the salmon and into the sauce. Take the entire pan (this is why you need cast iron or an oven proof frying pan) and put into the oven. Let cook about 20 minutes.
Remove Pan from oven and check for doneness. You want it moist, but not raw in the middle. If it isn't raw, it's done.
Put salmon on plate and drizzle a little sauce over top. Garnish with a sprig of dill or a sprinkle of scallion if desired.
Leanna
3 8 oz Salmon Steaks
2 tablespoons olive oil
1/2 cup Soy
1 tablespoon fresh ginger, peeled and diced
1/2 one thai pepper or a bit of any dried spice you have. (cayenne will add good heat here)
1 packet splenda
3 tablespoons lemon juice
1 tablespoon lime juice
1 large or two small garlic cloves, diced.
2 large or four small scallions, sliced thin (include any healthy green stem)
2 Tablespoons fresh Dill (or 1 dried)
1/3 cup of red wine (any medium variety is fine, I used a Sangiovese)
Kosher Salt
Preheat oven to 375 degrees.
Mix Soy, ginger, splenda, pepper or spice, lemon and lime in a small bowl. Let sit for 20 minutes ( this can sit in the fridge for a bit if you want to do it earlier to let the flavors meld)
Heat Olive Oil over Medium to Medium high heat in a cast iron frying pan
While oil is heating, take a spoon or a brush and put about two teaspoons of soy mixture on one side of salmon. Sprinkle a pinch of kosher salt over top and place in pan sauced side down. Let cook for four to five minutes.
While salmon is in pan, brush or spoon sauce on the other side. Add a pinch of kosher salt. After four or five minutes, turn salmon. (you can check. What you are looking for is a light sear on the cooked side without it burning)
As soon as you turn the salmon, add the remaining soy mixture pouring over the top of the salmon and to the pan. Add your garlic and scallion to the pan (not on top of the salmon). Then add 1/3 cup red wine. Sprinkle the dill over the salmon and into the sauce. Take the entire pan (this is why you need cast iron or an oven proof frying pan) and put into the oven. Let cook about 20 minutes.
Remove Pan from oven and check for doneness. You want it moist, but not raw in the middle. If it isn't raw, it's done.
Put salmon on plate and drizzle a little sauce over top. Garnish with a sprig of dill or a sprinkle of scallion if desired.
Leanna