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Categories:
rice vinegar soy sauce brown sugar Tabasco sauce olive oil salmon lemon juice honey kosher salt parsley ground pepper mustard powder Tabasco sauce sesame seeds olive oil
Viewed: 11 - Published at: 4 years agoIngredients
- 1 tablespoon rice vinegar (or mirin)
- 34 tablespoon soy sauce
- 1 teaspoon brown sugar (or Splenda brown)
- 14 teaspoon Tabasco sauce
- 12 teaspoon olive oil
- 2 salmon steaks (about 3/4 inch thick)
- 1 tablespoon lemon juice (fresh if you have)
- 1 teaspoon honey
- 14 teaspoon kosher salt
- 14 teaspoon fresh parsley
- 18 teaspoon fresh ground pepper
- 14 teaspoon dried mustard powder
- 14 teaspoon Tabasco sauce (optional)
- 1 teaspoon sesame seeds
- 2 tablespoons olive oil (extra virgin)
Method
- Combine all ingredients of marinade in a ziploc bag.
- Add salmon steaks, seal bag, and put in refrigerator for at least 1 hour.
- Make the dressing, whisk together all ingredients adding olive oil in a stream at end and whisk throughly.
- Heat large non stick skillet until hot, hot, hot.
- Remove steaks from bag, throw away bag.
- Arrange steaks in skillet and now cook over medium to high heat for approximately 2 minutes.
- Turn over when salmon has browned nicely and turn over and cook for 2 minutes more.
- Serve the salmon steaks on a warmed plate with the juicy lemon dressing.
