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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Firecracker Salmon Paul Deen Recipe Recipe

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This recipe for Firecracker Salmon Paul Deen Recipe is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 t. minced garlic
1/2 t. minced ginger
1 T. olive oil
1 T. low sodium soy sauce
2 T. Heinz chili sauce (or substitute hot sauce to your liking)
1 t. brown sugar
pinch of crushed red chili flakes
1-2 t, siracha
4 skin off salmon filets
Salt & pepper to season
1/2 tsp paprika (mild, smoky or spicy)
1/4 cup chives, chopped

Directions:
Directions:
1. In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.

2. Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.

3. Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight.

4. Preheat oen to 370º. Heat an oven proof skillet over medium heat with a small drizzle of oil.

5. Sear salmon for 2-3 minutes on both sides, undisturbed, to get a nice crust. Transfer to baking dish.

6. Bake for 8-10 minutes, or cooked to your liking.

7. Top with chopped chives and serve




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Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep 10 minutes; Cook time: 20 minutes Total 30 minutes

 

 

 

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