Best Salmon Recipe!

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This sweet and spicy Sriracha-glazed salmon is one of the recipes in the “The Skinnytaste Cookbook: Light on Calories, Big on Flavor” by Gina Homolka at skinnytaste.com.  Angela, the foodporn addict, was the one who first introduced me to skinnytaste, and we have since tried quite a number of their recipes.  The Sriracha-glazed salmon is the most amazing tasting fish I have ever eaten.  I am sure I am biased because I love everything with soy sauce, but this is truly a fantastic marinade. I will try to use it again to cook other fish, such as Chilean sea bass.

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Ingredients:

1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)  60mL 低盐鲜酱油

2 tablespoons honey  30 mL蜂蜜

1 tablespoon rice vinegar 15mL米醋

1 tablespoon Sriracha sauce (or to taste) 15mL甜辣椒酱

1 tablespoon grated fresh ginger 15mL 姜末

1 tablespoon minced garlic 15mL 碎蒜

1 pound wild salmon fillet, cut into 4 (4-ounce) pieces 一磅左右三文鱼

1 1/2 teaspoons sesame oil 25mL 麻油

2 tablespoons finely chopped scallions, for garnish 30mL青葱

I added half a red bell pepper and two scallions to pan fry with the salmon. 

Method:

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.  (I only cooked it for another 2-3 minutes, and without the lid.)

将鱼在料里腌一到八小时,用大火在平底锅煎,每面两分钟,然后把料倒到锅里用小火烧两三分钟。

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

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I made a Chinese bok choy and rice to go with the salmon.  Bok choy, for me at least, is the easiest Chinese vegetable to make.  Just wash and about 10 to 12 Bok Choy, cut them in half and sear in a flat pan or sauté in a wok.  Sprinkle 1 tsp. salt, add about 1/2 tablespoon of fish sauce and 1/2 tsp. sugar.

A simple and non eventful Tuesday.  I don’t mind having many more days just like this one.  I can only take drama and excitement on the screen, not at home.

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5 thoughts on “Best Salmon Recipe!

  1. […] The second must-eat food for Lunar New Year is fish.  Fish sounds the same with the word “abundance” in Chinese.  Usually people buy a live rock cod to steam with ginger and scallion, but I suppose every Chinese family wanted one today and they were all sold out.  I bought a beautiful piece of Chilean Sea Bass and used my favorite marinade. […]

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