the king of fish!
How to Make Awesome Salmon
Difficulty: If you can make rice, you can make this.
Time: About 20 minutes.
Clean-Up: Kind of a bitch.
Disclaimer: This is not a very dorm-friendly recipe, unless you want to set off the fire-alarm.
You will need
- A salmon fillet (however many or as big as you want, skin or no skin -- doesn't matter)
- Sugar
- Soy sauce
- Maybe some lemon, if you want
- Skillet or frying pan and like, a pyrex dish or something. Whatever.
1. Pre-heat oven to 350 F. Heat up a skillet or fying pan to medium high heat.
2. Coat one side of your salmon with sugar. I've discovered I like to put some lemon juice on first -- seems to help the sugar stick better and it's yummy.
3. You'll know the skillet / fying pan is ready when water droplets sizzle on the surface. If you are indecisive and in need of extra validation, drop a couple granules of sugar on there -- they should fizzle and turn black. Now is a good time to remove batteries from your smoke detectors, open some windows, and get some good air circulation going.
4. Place the salmon sugar-side down in the skillet or frying pan. This going to cause a lot of black smoke.
5. Let the sugar caramelize. This takes about 3 minutes, but not more than 5. Don't fiddle with your fish!
6. If you're using a skillet: remove from heat, add enough soy sauce to cover the bottom of the skillet; transfer to oven. If you're using a frying pan: have something ready with soy sauce covering the bottom, move salmon into it (still sugar-side down), transfer to oven.
7. Cook it 'til it's done -- about the time it takes to make 2 coffee mugfuls of rice.
** Drowning the salmon in soy sauce makes it too salty and gross. Less is more.
** When you've got the salmon safely onto your dinner plate, add some water to the skillet or frying pan while it's still hot. This aids somewhat with removing the burnt sugar, which kind of becomes like cement. (This is probably a non-issue you use a fancy pants non-stick pan.) If you know a better way to clean this up, I'm interested!
le roi des poissons!
Difficulty: If you can make rice, you can make this.
Time: About 20 minutes.
Clean-Up: Kind of a bitch.
Disclaimer: This is not a very dorm-friendly recipe, unless you want to set off the fire-alarm.
You will need
- A salmon fillet (however many or as big as you want, skin or no skin -- doesn't matter)
- Sugar
- Soy sauce
- Maybe some lemon, if you want
- Skillet or frying pan and like, a pyrex dish or something. Whatever.
1. Pre-heat oven to 350 F. Heat up a skillet or fying pan to medium high heat.
2. Coat one side of your salmon with sugar. I've discovered I like to put some lemon juice on first -- seems to help the sugar stick better and it's yummy.
3. You'll know the skillet / fying pan is ready when water droplets sizzle on the surface. If you are indecisive and in need of extra validation, drop a couple granules of sugar on there -- they should fizzle and turn black. Now is a good time to remove batteries from your smoke detectors, open some windows, and get some good air circulation going.
4. Place the salmon sugar-side down in the skillet or frying pan. This going to cause a lot of black smoke.
5. Let the sugar caramelize. This takes about 3 minutes, but not more than 5. Don't fiddle with your fish!
6. If you're using a skillet: remove from heat, add enough soy sauce to cover the bottom of the skillet; transfer to oven. If you're using a frying pan: have something ready with soy sauce covering the bottom, move salmon into it (still sugar-side down), transfer to oven.
7. Cook it 'til it's done -- about the time it takes to make 2 coffee mugfuls of rice.
** Drowning the salmon in soy sauce makes it too salty and gross. Less is more.
** When you've got the salmon safely onto your dinner plate, add some water to the skillet or frying pan while it's still hot. This aids somewhat with removing the burnt sugar, which kind of becomes like cement. (This is probably a non-issue you use a fancy pants non-stick pan.) If you know a better way to clean this up, I'm interested!
le roi des poissons!