cateory: cuisine
Asian Roasted Salmon Fillet
Reviews: 198
Ingredients:
- 7 tablespoons unsalted butter
- 1/2 teaspoon dried crushed red pepper
- 1 small garlic clove, minced
- 1/4 cup (packed) golden brown sugar
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1 teaspoon cornstarch dissolved in 1 teaspoon of water
- 4 six-seven ounce wild King or Sockeye salmon fillets
- 12 ounces of baby spinach if you wish to serve your roasted salmon fillets with wilted spinach
- Salt and pepper
How to make
Asian Roasted Salmon Fillet
Asian Roasted Salmon Fillet
- Pre-heat your oven to 400 degrees F
- Melt 4 tablespoons of unsalted butter in a heavy sauce pan over medium heat (don\'t burn)
- Add crushed red pepper and minced garlic and stir until fragrant (about 1 minute)
- Add sugar and whisk until the mixture is melted and smooth and begins to bubble (about 3 minutes)
- Whisk in lime juice and soy sauce
- Increase heat and boil until the mixture is reduced to 3/4 cup (about 2 minutes)
- Add cornstarch mixture and boil until thick (about 2 more minutes)
- Set your sauce aside
- Melt 1 tablespoon unsalted butter in a heavy skillet over medium-high heat
- Cook salmon fillets until golden brown (about 2 minutes per side)
- Transfer fillets to a baking sheet
- Spoon 1 tablespoon of sauce over each fillet
- Put salmon fillets in your oven and roast until fish is opaque in the center or to your desired doneness (about 5 minutes)
- That\'s it! Your roasted wild salmon fillet recipe is complete!
- Instructions for Wilted Spinach
- Melt remaining 2 tablespoons of unsalted butter in a large pot over medium-high heat
- Add spinach and toss until wilted but still bright green (about 3 minutes)
- Season to taste with salt and pepper
- Using tongs, divide spinach among the four plates
- Top the spinach with a salmon fillet
- Drizzle each salmon fillet with the remaining sauce, garnish each with green onion if you wish and serve
Comments for
Asian Roasted Salmon Fillet
Asian Roasted Salmon Fillet
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