Ingredients
1/3 cup reduced-sodium soy sauce
1/4 cup orange juice
1/4 cup honey
2 green onions, thinly sliced
1 tablespoon olive oil
1 tablespoon sherry or apple juice
1 tablespoon minced fresh gingerroot
1 salmon fillet (1 pound)
Directions
In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times.
Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork. Yield: 4 servings.
I also made an extra batch of marinade and cooked some rice in it. It was super yummy.
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Wednesday, April 1, 2015
Monday, December 26, 2011
Butter-Seared Scallops
Just so I don't forget how I made these for Christmas dinner...
Scallops
Olive Oil
Butter
Montreal Steak Seasoning
Lemon juice
Rinse scallops, sprinkle pretty generously with montreal steak seasoning. Heat large cast iron skillet on medium high heat and add 2 tbs. olive oil and 2 tbs butter. That will give you the butter flavor while the olive oil will raise the smoke point of the butter so it won't burn. Once the oil/butter is hot, place the scallops in the pan, you should hear a nice sizzle. If you don't, the oil isn't hot enough. Do not put too many scallops in the pan at once, they shouldn't touch or they'll steam instead of sear. Cook for about a minute and then gently turn over and cook for another minute. Each side should have a nice "crust" of caramelization and the inside of the scallop should still be very tender. Remove from pan and put a drop or two of lemon juice on each scallop. Serve immediately.
If you have to do these in two batches in order to not over-crowd the skillet, make sure scrape the bottom of the pan clean of any drippings so the next batch of scallops gets a clean place to cook. Replenish the olive oil and butter if necessary.
Scallops
Olive Oil
Butter
Montreal Steak Seasoning
Lemon juice
Rinse scallops, sprinkle pretty generously with montreal steak seasoning. Heat large cast iron skillet on medium high heat and add 2 tbs. olive oil and 2 tbs butter. That will give you the butter flavor while the olive oil will raise the smoke point of the butter so it won't burn. Once the oil/butter is hot, place the scallops in the pan, you should hear a nice sizzle. If you don't, the oil isn't hot enough. Do not put too many scallops in the pan at once, they shouldn't touch or they'll steam instead of sear. Cook for about a minute and then gently turn over and cook for another minute. Each side should have a nice "crust" of caramelization and the inside of the scallop should still be very tender. Remove from pan and put a drop or two of lemon juice on each scallop. Serve immediately.
If you have to do these in two batches in order to not over-crowd the skillet, make sure scrape the bottom of the pan clean of any drippings so the next batch of scallops gets a clean place to cook. Replenish the olive oil and butter if necessary.
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