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Sweet Salmon with Ginger and Scallions
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(1−inch thick) salmon filets
scallions, cut into 2−inch long strips
/4 cup ginger, cut into 1/4−inch thick chunks
1/2 tablespoons olive oil
/4 cup white wine, rice wine or sweet sake
/2 cup water
tablespoon soy sauce
teaspoon granulated sugar
Salt and pepper
Sesame oil (optional)
Heat oil in pan on high heat. Salt and pepper both sides of the salmon filets.
Place filets in pan skin−side down and do not disturb. Cook on high for 40 sec. Turn heat down to
medium−high and continue to cook for 3 minutes.
Turn filets over and cook for another 2 minutes. Remove filets from pan and set aside on a plate.
Turn heat back up to high and add ginger and scallions. Cook until slightly tender (about 1 minute).
Add wine and deglaze pan. Add soy sauce, water, and sugar. Bring to a boil, then reduce heat to
simmer.
Place salmon filets carefully back into pan and simmer until salmon is cooked through (about 2
minutes). Drizzle with a few drops of sesame oil if desired.
Serves 2 to 3.
Sweet Salmon with Ginger and Scallions
200
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