jglass
New member
Asian Salmon
SERVES 4
4 (4 ounce) salmon fillets
1 tablespoon extra virgin olive oil
1 1/2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons brown sugar, packed (or sugar substitute)
1/2 teaspoon finely minced garlic
1 dash fresh ground black pepper
2 tablespoons finely minced onions
Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion;
Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.
SERVES 4
4 (4 ounce) salmon fillets
1 tablespoon extra virgin olive oil
1 1/2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons brown sugar, packed (or sugar substitute)
1/2 teaspoon finely minced garlic
1 dash fresh ground black pepper
2 tablespoons finely minced onions
Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion;
Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.
