Salmon is one of those foods, like a boneless and skinless chicken breast, that everyone seems to like. This Asian-inspired marinade gives the tried-and-true fish new life. Photo to the left by Quentin Bacon.
SERVES 4
Marinade
Juice of 1 orange
3 tablespoons rice-wine vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 small red or green chilepepper, thinly sliced
1 tablespoon grated, peeled fresh ginger
Salmon
4 (1 ½-inch-thick) salmon fillets (about 6 ounces each)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
2 tablespoons fresh cilantro leaves
1. In a shallow glass dish, combine all marinade ingredients. Add salmon and turn to coat. Cover and marinate in refrigerator, turning once, at least 30 minutes.
2. Remove salmon from marinade; reserving marinade. Sprinkle salmon with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down, and cook 3 to 4 mintues. With a spatula, turn salmon and cook 3 to 4 minutes, until just opaque in the center. Transfer salmon to a platter; cover loosely with foil and keep warm.
4. Discard any drippings from skillet. Add marinade and cook over medium-low heat 2 to 3 minutes, until thickened and syrupy. Drizzle glaze over the salmon and sprinkle with cilantro.
Speak Your Mind