"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ginger Salmon, by Julie Ornelas, is from Hanigan Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 T. plus 2 tsp. oil 4 salmon fillets (6 oz. each) 2 T. brown sugar 3 T. soy sauce 2 T. white wine 2 T. lemon juice 1 tsp. minced garlic 1 tsp. ginger 1/2 tsp. hot pepper sauce 1/4 c. minced onion
Heat 1 T. oil in skillet, add salmon. Cover and cook on medium-high heat for about 3 minutes per side. Remove salmon from skillet. Drain oil from skillet. Combine all remaining ingredients except for onion and oil. Heat the remaining 2 tsp. oil in skillet. Add onion and cook for about 1 minute. Stir in soy sauce mixture and cook to thicken slightly. Return salmon to skillet to warm and coat with onion mixture. Serve.
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