Wednesday, January 20, 2010
Caramelized Salmon experiment
We love the salmon. Wild Sockeye Salmon especially. Bright orange. It's on the menu close to once a week. Trying something new. Dredged in...sugar. Yes. Just the flesh side.
Then flesh side down in hot, dry pan...while the sugar caramelizes. Maybe four minutes.
Flipped and finished. The top is crunchy and shiny.
Carrot, red onion and bok choy.
Chopped. And garlic...thin little slices. And I found some leftover red pepper.
Canola oil. Garlic and dried red pepper...
Then carrots first.
Soy sauce and rice wine vinegar in with...
And leaves from bok choy added after it's all stir fry-ish done.
Caramelized Salmon and stir fry. Really? Something new and not bad. (Michael made some tilapia.)