There was a time when salmon was a mysterious and special dish to me. But after being disappointed one too many times ordering it at a restaurant, I started cooking it at home. I had one recipe that I really loved, but that too started to get old and boring.
If you’re tired of the same old salmon dish or having it ill-prepared at a restaurant, try this Asian-inspired Sear-Roasted Salmon Filets with Ginger-Lime Sauce Recipe. The combination of fresh herbs and ginger balance the beautifully rich soy-lime glaze without overpowering the delicate salmon flavor. A quick sear and 10 minutes in the oven is all you need to present a delicious plate of pink salmon topped with bright green herbs that’s also pleasing to the eye.
In season all year round and naturally high in omega-3 fatty acids, a variety of salmon recipes is always great to have. Just make sure you stay away from farmed or Atlan
tic salmon as they are on Monterey Bay’s Seafood Watch list.
Ingredients:
3 1/2 lbs. filet of salmon, skin removed
Kosher salt and pepper
1/4 cup fresh lime juice (can substitute lemon juice)
1/2 cup rice wine vinegar
1/4 cup light soy sauce
1/4 cup light corn syrup
1/2 cup peanut oil
1 Tablespoon brown sugar
1/2 teaspoon of kosher salt
Herb Mixture:
3 Tablespoons grated ginger
2 Tablespoons finely minced garlic
1/2 cup chopped cilantro
1/2 cup green onions, sliced
1/4 cup chopped mint
3 red jalapeños, seeded and finely chopped
1 cup peanuts, coarsely chopped
1/4 cup peanut oil for pan-frying salmon
Methods/Steps:
Salmon: Remove the pin bones from the salmon. Cut the salmon into six-ounce filets (either by slicing narrow pieces across the whole filet, or cutting the filet in half lengthwise first and then slicing square pieces). Set aside until ready to fry. Just before cooking, season generously with salt and pepper.
Glaze: In a medium non-reactive bowl, combine the rice vinegar, soy sauce, corn syrup, lime juice, salt and brown sugar. Stir to mix and dissolve sugar and salt. Add peanut oil.
Herb Mixture: In another bowl, combine the grated ginger, minced garlic, chopped cilantro, chopped green onions, chopped mint, chopped jalapeno and the coarsely chopped peanuts.
Sear Salmon: Heat a large sauté pan over medium-high heat. Add 3-4 Tablespoons of peanut oil. (Oil should be about 1/8-inch high in the pan). Heat the oil over high heat until it is very hot. Presentation side down, add the 3-4 salmon filets to the pan (do not crowd the pan), and pan-fry until golden brown and crisp (about 3 minutes). Do not move the salmon around in the pan or the crust will not form. When an opaque pink rim about 1/2-inch-thick forms around the bottom edge of the salmon, gently transfer it to a sheet pan with the browned side up. Finish browning the remaining salmon filets.
Roast Salmon: Transfer sheet pan(s) with the seared salmon to the oven and finish cooking, about 8-10 minutes or until the white proteins begin to emerge from the fish. Salmon should still be rare (dark pink) in the center. Remove from the oven and cover loosely with foil to keep warm.
; ?>/img/parties-that-cook-blog-logo.jpg){kind=logo}
; ?>/img/rss-ptc.png){kind=small}
