This is a quick and easy recipe that we like a lot. It just takes salmon steaks, sugar, ground pepper, soy sauce and a little olive oil.
Take the skin off the salmon steaks, (one for each person)
roll the steaks in a mixture of sugar and pepper ( not alot of pepper, just enough to know it’s there)
Place the steaks in a frying pan with enough olive oil so that it just covers the bottom of the skillet.
cook on eash side for 3-4 minutes with medium heat, depending on the thickness of the steaks.
(Keep an eye on them, the sugar will burn if you leave them in too long)
Place on a cookie sheet and sprinkle generously with soy sauce and place in a preheated oven at 350 for 8 minutes. They’re done!
I make a type of poached salmon. Just pile on julienned zuchinni squash,thinly sliced onions, and sliced shitake mushrooms. Add a dab of butter on top and seal in aluminum foil.I blow some air into the pouch to make sure it is air tight.Cook in oven at 400 for 10 minutes, serve with rice pilaf.
The amount of sugar would be enough to coat the salmon steaks. The exact quantity would change depending on the size of the salmon steaks and the number of salmon steaks you are making. Sorry that I can’t give you a more specific quantity than that. I would pour some sugar into a dish, sprinkle on some pepper, mix it a little, then spread it out in a somewhat even layer. After that I would roll the salmon steaks in it and see if I need more. If I have too much left over, I would throw it away as it is contaminated with raw fish. If you are worrying about wasting sugar, start with a small amount. You can always make more and continue coating the salmon.
Salmon is the perfect gateway fish for people who think they hate fish. People who avoid completely fry beyond recognition, or drown each bite in tartar sauce, ketchup or malt vinegar.This has been a hit with my family. It is easy to prepare a busy weekend night, cooks to perfection, taste and is healthy too.
Just an FYI . . . if you enjoy eating salmon, like I do, just be aware that farm-raised salmon have much higher toxin levels due to the environment that they’re raised in (compared to wild-caught salmon). Fish store toxins in their fat cells . . . up to 5 times the amount of toxins that would normally kill them. The wild-caught salmon are much healthier for you . . . DG