Pan Roasted Salmon for Anyone
4 salmon filets (substitute any mild fish fillet)
4 small garlic cloves, minced
4 teaspoons freshly grated ginger
Salt, pepper
Extra virgin olive oil
One medium bunch of scallions sliced (white and green parts)
1 (16 oz.) can diced tomatoes, drained
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup white wine or Murin
Rub garlic, ginger, salt and pepper onto tops of filets. Drizzle with olive oil and let fish rest while you prepare onions and tomatoes.
Add about 2 tablespoonfuls of olive oil to nonstick skillet over medium heat. Add onions and tomatoes to pan.
Place salmon filets (skin side down if they still have skin) in pan.
Pour soy and vinegar evenly over salmon.
Cook for about 4 minutes. Turn with spatula leaving onions and tomatoes in pan. With a fork or tongs remove skin and discard. It will slip right off.
Let filets cook another 4-5 minutes, until done.
Turn fish, place on serving platter and top with cooked tomatoes and onions from pan.
(You can put this in a pan covered with foil in a very low oven and hold until you're ready to eat.)
No comments:
Post a Comment