Grilled Salmon
(Makes 6 Servings)
1 medium diced sweet onion
2 minced garlic cloves
1 tablespoon steak sauce
1 tablespoon soy sauce
1 teaspoon extra virgin olive oil
2 teaspoons thyme
1 bay leaf
5 sprigs fresh parsley
1/2 teaspoon coarse ground pepper
Juice and peel of ½ large lemon
1/2 teaspoon hot pepper sauce
2 pounds salmon cut into 6 pieces
Romaine lettuce leaves
1 tablespoon fresh ginger
Cooking Instructions
In a large freezer bag, prepare the marinade by combining the onion, garlic, steak sauce, soy sauce, olive oil,
parsley, pepper, lemon juice, lemon peel and hot pepper sauce. Place the salmon in the marinade, seal the bag
and refrigerate for 1 to 24 hours (the longer the better; because flavor will increase with time).
Place the salmon in your medium hot dry Healthy Life skillet. Sear it for 4 to 5 minutes, until the salmon
releases from the skillet. Next turn the salmon and sear the other side the same way. It is important not to
overcook the salmon to prevent it from drying out. Transfer the salmon to a plate
and keep warm.
Add the marinade in the freezer bag to your skillet and bring it to a simmer. Cook until sauce thickens slightly.
To serve place salmon on a bed of romaine
    lettuce or long grain rice and top with
  ginger. Then spoon marinade sauce over
the salmon and serve with hot French bread
                and sautéed vegetables.

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