We eat a lot of salmon here in the Pacific Northwest. Sockeye, also known as red salmon, is widely available. This is just another salmon recipe to add to your seafood recipe repertoire.
Marinade & Dressing
⅓ cup soy sauce
⅓ cup soy sauce
3 T honey
2 T fresh squeezed
lemon juice
½-inch piece ginger,
grated
1 clove garlic,
minced or pressed
Freshly ground black
pepper
Pinch of red pepper flakes
2 salmon fillets,
about 6 to 7 ounces each
Mixed salad greens
In a small bowl,
whisk together the soy sauce, honey, lemon juice, ginger, and garlic.
Whisk until the
honey dissolves.
Season to taste with black pepper and red pepper flakes.
Spoon out 2 tablespoons of the
mixture into a small bowl and set aside.
Pour mixture into a bowl
that both salmon fillets will fit into.
Add salmon fillets,
skin side up, and refrigerate 30 minutes.
Preheat oven to 400
degrees F.
Remove salmon from
marinade and place, skin side down, on a baking sheet.
Bake for 7 minutes
and then place under the broiler and broil for another 4 to 5 minutes, until
salmon is caramelized and is cooked through.
Divide mixed salad greens between two plates.
Drizzle greens with half of the reserved soy mixture.
Drizzle greens with half of the reserved soy mixture.
Lift salmon off of
baking sheet with a spatula, skin should remain on baking sheet, if not, peel off before plating.
Place salmon on top of salad greens.
Drizzle salmon with
remaining soy mixture.
Serves 2
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