Wednesday, April 25, 2012

Asian Salmon

Asian Style Salmon
Yields: 2 servings

I love salmon, I could eat salmon everyday if I could afford it. I buy wild-caught Alaskan salmon and it is fantastic. This is probably my favorite way to serve salmon, simple and elegant. I believe a fish like salmon doesn't need much to elevate it.

2 6 oz salmon portions
2 cups frozen french cut green beans - thawed
1 can water chestnuts sliced
1 tablespoon french's fried onions
1 green onion - chopped
1 small bag saffron rice
1 tablespoon butter and olive oil each for searing
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 tablespoon chile-garlic paste (sambal oelek)
1 tablespoon garlic minced
1 tablespoon ginger minced
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons brown sugar
salt and pepper

Mix marinade up and spoon out several tablespoons to reserve. Place fillets in marinade and let rest for 10-30 minutes, turning occasionally.

Heat open-proof skillet with 1 tablespoon butter, 1 tablespoon olive oil until shimmery. Place salmon presentation (pretty) side down in pan. Sear for 4 minutes. See how beautiful they are?

Carefully flip fillets and place skillet into preheated broiler on low for an additional 3 minutes.

In the meantime take reserved marinade and place into new non-stick skillet. Heat well then add green beans and water chestnuts. Bring to boil and reduce sauce by half. Turn heat off and stir in chopped green onion.

I topped the stir-fry with french's fried onion crispies, and then served saffron rice on the side.

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