PAN-SEARED SALMON WITH A TANGY THAI SAUCE
This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.
Provided by CaliforniaJan
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.
- Reduce heat to medium and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.
- Place salmon fillets in a flat-bottomed pan or casserole dish (so that fillets aren't piled on top of each other). When the sauce/marinade has cooled (warm instead of hot), spoon 2 tablespoons over each fillet, 1 per side, slathering it over the flesh (reserve the remaining sauce for later). Marinate in the refrigerator 10 minutes or up to 24 hours.
- Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).
- When pan is hot, add 1-2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.
- Allow salmon to fry at least 2 minutes undisturbed before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
- Fry the fish 3-5 minutes per side, depending on the thickness of the fish. Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.
- To serve: arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).
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Seerculio kayn
s70@yahoo.comThis recipe is a great way to change up your salmon routine. The sauce is a nice change from the usual lemon-butter sauce.
Happy Cwele
happyc@gmail.comI'm always looking for new ways to cook salmon and this recipe didn't disappoint. The sauce was especially good.
Allyson Pillay
allysonp@gmail.comThis dish was easy to make and the results were impressive. The salmon was flaky and the sauce was tangy and flavorful.
Mizpah Dilly
mizpahdilly80@gmail.comI'm not a big fan of salmon, but this dish was surprisingly good. The sauce was flavorful and the salmon was cooked just right.
Aysha Khadiza
k_a39@yahoo.comThis recipe is a keeper! The salmon was cooked perfectly and the sauce was delicious. I served it with rice and vegetables.
Aliyah Fakolujo
f.aliyah@yahoo.comI thought the flavors were a bit bland. Maybe I'll add some more spices next time.
takis edie
edie_takis26@yahoo.comThis dish was a bit too spicy for my taste, but my husband loved it.
Muhumuza Stephen
mstephen@yahoo.comThe sauce was amazing! It had just the right amount of tang and spice.
MD Salmen
sm28@yahoo.comEasy to follow recipe and the salmon turned out perfectly cooked and flavorful. Will definitely make it again!
Sabrina McFry
mcfry.sabrina@yahoo.comThis salmon dish was a hit! The tangy Thai sauce was the perfect complement to the flaky fish. I will definitely be making this again.