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| Phoenix Salmon |
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.
RECIPE:
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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