Saturday, January 11, 2014
Pan Roasted Salmon and Simple Asian Vinaigrette Dressed Salad
This was a very healthy and delicious meal comprised of simple ingredients. Sometimes the basic ingredients, when thoughtfully combined, create the best results.
I started with a fresh salmon filet, seasoned with salt, pepper, a sprinkling of brown sugar and a pat or two of butter. In a preheated skillet, with a touch of olive oil, I placed the salmon skin side down and let it cook, untouched, for about 5 minutes. Meanwhile, the broiler was preheating, and after five minutes on the stove, I placed the skillet in oven under the broiler. The salmon cooked, under the broiler, for about 5 more minutes until a beautiful bown crust was formed, but the fish was still slightly pink in the middle.
I served the salmon over a simple salad of fresh red romaine lettuce leaves, thin slices of red onion and sliced cucumber with a fantastic Asian vinaigrette. This vinaigrette was made by combining 1 grated clove of garlic, 1 teaspoon grated ginger, 1tablespoon soy sauce, 2 tablespoons rice wine vinegar and 3-4 tablespoons of olive oil.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment