06-14-2005, 12:07 PM
2 (1-inch thick) salmon filets
2 scallions, cut into 2-inch long strips
1/4 cup ginger, cut into 1/4-inch thick chunks
1 1/2 tablespoons olive oil
1/4 cup white wine, rice wine or sweet sake
1/2 cup water
1 tablespoon soy sauce
1 teaspoon granulated sugar
Salt and pepper
Sesame oil (optional)
Heat oil in pan on high heat. Salt and pepper both sides of the salmon filets.
Place filets in pan skin-side down and do not disturb. Cook on high for 40 sec. Turn heat down to medium-high and continue to cook for 3 minutes.
Turn filets over and cook for another 2 minutes. Remove filets from pan and set aside on a plate.
Turn heat back up to high and add ginger and scallions. Cook until slightly tender (about 1 minute). Add wine and deglaze pan. Add soy sauce, water, and sugar. Bring to a boil, then reduce heat to simmer.
Place salmon filets carefully back into pan and simmer until salmon is cooked through (about 2 minutes). Drizzle with a few drops of sesame oil if desired.
Serves 2 to 3.
2 scallions, cut into 2-inch long strips
1/4 cup ginger, cut into 1/4-inch thick chunks
1 1/2 tablespoons olive oil
1/4 cup white wine, rice wine or sweet sake
1/2 cup water
1 tablespoon soy sauce
1 teaspoon granulated sugar
Salt and pepper
Sesame oil (optional)
Heat oil in pan on high heat. Salt and pepper both sides of the salmon filets.
Place filets in pan skin-side down and do not disturb. Cook on high for 40 sec. Turn heat down to medium-high and continue to cook for 3 minutes.
Turn filets over and cook for another 2 minutes. Remove filets from pan and set aside on a plate.
Turn heat back up to high and add ginger and scallions. Cook until slightly tender (about 1 minute). Add wine and deglaze pan. Add soy sauce, water, and sugar. Bring to a boil, then reduce heat to simmer.
Place salmon filets carefully back into pan and simmer until salmon is cooked through (about 2 minutes). Drizzle with a few drops of sesame oil if desired.
Serves 2 to 3.