Soy Broiled Salmon Recipe
17/01/2017 salmon recipe
When purchasing frozen salmon fillets or steaks, make sure they are well wrapped and solidly frozen, with no odor. Start with the salmon in an oven-proof skillet — this time skin-side down; sizzle it for about 3 minutes in olive oil or butter; then transfer it to a lowish-heat oven, about 275 degrees F, and cook for about 20 minutes; then it’s back to the stovetop for the final crisping!
Not only is it packed full of protein and good-for-you Omega-3, salmon makes a really great speedy midweek supper or lunch; our seared salmon with spinch and stir-fried noodles is the perfect example, as it takes no time at all to make, as does our salmon and dill linguine.
In Japan, we do not have bottled teriyaki sauce” like the ones you can find in grocery stores here in the U.S. We always make teriyaki sauce for each recipe at home, and every family makes it slightly differently based on their preference and ingredients that they are using.
If you’re serving something starchy like potatoes, rice, sunchokes or farro with your fish, an herb sauce is the way to go. Try a chermoula , a pungent Moroccan herb sauce, or a classic pesto Chimichurri , usually reserved for meat, is a great detour for salmon.
Cooking salmon on the stovetop is the ultimate in ease: if you don’t want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if you’re looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.