Monday, January 9, 2012

Dukan Phoenix Salmon

Phoenix Salmon
We loved this recipe.

It was light, tasty and easy to make.  Plus, we love salmon.   The salmon we used was frozen, from a slab of fresh salmon we bought a couple of months ago.  We washed it, dried it, wrapped it in paper towels and then in a gallon sized freezer ziploc.  We've seen most of our fishermen friends do the paper towel thing.

The original recipe came from the Electric Kitchen's website.  The Electric Kitchen was a cooking show sponsored by our electric company, Hawaiian Electric.  It is no longer on the air, but we've used quite a few local recipes from the site.  The recipe called for oil, but this is another recipe where the oil wasn't missed.

Serves 2
Prep Time: 10 minutes
Cook Time: 8-12 minutes, depending on how well you like your salmon cooked and how thick your salmon filets are

1 lb. salmon filet (we cut ours into 3 pieces to fit all pieces into the pan at once)
1 t. garlic, minced
1/8 t. dried ginger (or 1 t. grated ginger)
1 t. cornstarch
1 T. white wine or whiskey
1/4 t. salt
dash of Chinese five-spice powder
dash of red chili pepper flakes
1/2 c. green onions, chopped

Rinse and pat dry your fish.  Mix the remaining ingredients together in a small bowl and set aside.  In a pan over medium heat sprayed with a little bit of nonstick spray, add salmon.  Turn salmon over after a minute and pour sauce evenly over your fish.  Cover pan, lower heat and cook until salmon is done to your liking.  We prefer ours just cooked and sometimes a little under done if the fish is very fresh.

If you're eating this dish with rice or quinoa, it would probably feed 3 people.  We used more than a pound of fish since it's what we had and we didn't want to leave a quarter pound piece in the freezer.

Enjoy...we sure did!

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