Monday, February 27, 2006
Well, seeing that i have been slicing like hundreds and hundreds of pieces of mini salmon slices, i thought i shall put up a recipe based on my fave fish that i had done in the past!! LOL!!!!
I call this dish.... Pan roasted salmon, MaRkIe`-s style...!!!
Firstly, its a dish which includes some heat in it which literally means, chillies... However, even though i can't take spicy stuff.. I TOTALLY LOVE IT!!! well, there are three parts to this dish where i would use rice as a side dish... =P
Firstly, i shall start with the 1st part...
THE TOMATOES!!!
Firstly, you would need
2 chopped tomatoes,
2 small diced onions,
some amount of parsley, chopped,
McCormick red pepper flakes, you can use other brands if you wanna... i like mccormick.. =P
1/4 cup red wine vinegar
1/4 cup olive oil
and some
Salt and pepper for seasoning
secondly, for the salmon, you need
1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons ancho chile powder
Salt and pepper
olive oil
and 4 medium/medium small steaks of salmon
lastly, the KAN TANG...
1 stick butter
some potatoes which are boiled and then halved
chopped parsley
Salt and freshly ground pepper for seasonin...
For tomato: Combine all ingredients in a medium bowl and set aside for ard 30 minutes.....
For the Salmon: In a small saucepan over high heat, reduce the sherry vinegar to 1/4 cup for the richer flavour.... In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season with salt and pepper. set aside for 30 minutes to let salmon absorb flavour... you can go read the story in my blog in the meantime.. LOL!!! Heat the tablespoon of oil in a pan until almost smoking. Brush the salmon on both sides with the glaze of the mustard, etc.... Place in the pan and cook until lightly golden brown... LIGHTLY BROWN!!!! Place in the oven and continue cooking for 5 to 6 minutes for medium doneness or lesser time or more time if you wan it to be more done, less done, raw, etc.. Remove from the oven... brush again with the glaze.
For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, cook 5 minutes. Add the parsley and season with salt and pepper.. you can skip this rice if you cook flavoured rice like pineapple rice... or sth like that..
So sad... no pics... =P
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