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REC: Caramelized Salmon with Balsamic Soy Reduction

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Joined: Dec 12, 2005

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Posted to Thread #7423 at 6:06 am on Aug 1, 2007

REC: Caramelized Salmon with Balsamic Soy reduction

2 tablespoons chopped fresh ginger
2 tablespoons chopped fresh cilantro
4 salmon steaks

Mix together and pat onto salmon steaks. Marinate several hours or overnight. (We did it once for only an hour, and it was still good.)

Balsamic Soy Stripe:
1/2 cup balsamic vinegar
1/2 cup soy sauce

Place in small saucepan, and simmer over medium heat until reduced to about 1/3 cup. Set aside.

For the Grand Marnier Glaze:
1/4 cup soy sauce
1/4 cup Grand Marnier (Iíve always subbed chicken broth here :)

Combine the soy sauce and the Grand Marnier in a cup and set aside.

To finish the dish:
3 tablespoons canola oil
Freshly ground black pepper
Ĺ cup granulated sugar

Heat oil in a skillet over medium high heat.

Combine black pepper and sugar in a dish. Press one side of salmon pieces into sugar, then place into frying pan, sugar side down. Saute for a couple of minutes until sugar caramelizes.

Turn the fish pieces over, and add the Grand Marnier glaze, swirling quickly to dissolve the caramelized bits. Cook 5 more minutes, until the fish is barely done.

Place on serving plate and drizzle balsamic soy reduction over. Served this on a bed of wilted spinach, blanched choy sum (a chinese cabbage) or blanched nappa cabbage. Don't skip making the balsamic soy reduction, it makes the dish.


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