Marinated Salmon Seared In A Pepper Crust Recipes

Steps:

• 1. In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
• 2. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly.
• 3. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
• 4. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

Steps:

• In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
• Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly.
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
• Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

Steps:

• In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

Steps:

• In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
• Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

Steps:

• 1. In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and sugar, add the salmon, coating it well and let it marinate, sealed and chilled for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just flakes. 2. Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.