Sunday, October 30, 2011

Dukan Pan Seared Soy Salmon

We both loved this recipe.

Pan Seared Soy Salmon
This recipe was tasty and very simple!   Every Sunday our local paper comes out with a 'Dining Out' section.  The restaurant reviews aren't that fabulous especially since the same restaurants get reviewed for months!  There are times we don't even bother to look at it since we know the chances are there won't be any new restaurants.  The one part we do like is Chef Chai's section...he contributes a recipe every week. Chef Chai owns a couple of restaurants here...the more popular one being 'Chai's Island Bistro'.

The food at Chai's Island Bistro is always good, but pricey.  If you're on a budget, it's not a place you'd frequent.  However, the Oahu Gold magazine (which can be found online) does have a 'buy one get one free' coupon which can be used on Sundays, Mondays and Tuesdays.  This coupon is a better deal than the coupon found on Chai's Island Bistro.

This week we decided to try Chef Chai's 'Pan-seared Soy Salmon' recipe.  We Dukan'd it and watered down our shoyu (soy sauce) and it was perfect for us.  We are listing our recipe here.  If you want to try it exactly like Chef Chai, use 1/2 cup of shoyu (soy sauce) and 2 teaspoons mirin.

Serves 2
Prep Time: 5 minutes, plus at least one hour to marinade
Cook Time: 3 minutes each side

1 - 6 oz. pieces salmon filet
1/4 c. low sodium shoyu (soy sauce)
1/4 c. water
2 t. sake
2 T. natural sweetener (we used Xylitol this time)

Rinse and pat dry salmon.  Place salmon into a large ziploc and in a pan (just in case).  Mix the marinade ingredients and pour over salmon.  Refrigerate at least an hour.   On medium high heat in a saute pan, spray a little bit of olive oil spray and cook each piece of salmon for approximately 3 minutes each side (depending on how thick your salmon is).

Enjoy...we sure did!

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