Maple-Soy-Glazed Salmon
With Stir Fry Vegetables
And
Chef Ed's Spicy Asian Slaw
And
Chef Ed's Spicy Asian Slaw
Yield: 4 servings
Ingredients
For Salmon:
1/3 cups pure maple syrup
1/4 cup soy sauce
1 teaspoon adobo sauce from canned chipotle chiles
4 6-ounce skinless salmon fillets
-Whisk syrup, soy sauce, and adobo in pie dish to blend. Add the salmon; turn to coat. Marinate 30 minutes, turning occasionally. Drain the marinade into a small saucepan.
-Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center. About 3 minutes per side.
-Meanwhile, boil marinade until reduced to scant 1/4 cup glaze, about four minutes.
-Divide the stir fry vegetables between four plates; than place the salmon on top of the vegetables- drizzle the salmon with the maple glaze.
-Serve with Chef Ed's Spicy Asian Slaw.
Stir Fry
2 tablespoon vegetable oil
l large bell red pepper
1 large bell yellow pepper
1 large bell green pepper
1 medium onion
1/4 cup of store bought Stir Fry Sauce
Heat the tablespoon vegetable oil in a large saute pan or wok and stir fry the vegetables until they soften, add the stir fry sauce, and cook for about 2 minutes longer.
Chef Ed's Spicy Asian Slaw
1 package of red, white and carrot slaw mix
1 small red onion- sliced thin
1 tablespoon of sugar
2 tablespoons of soy sauce
1/4, plus 2 tablespoon rice vinegar
1 1/2 tablespoon vegetable oil
Dash of Sesame Oil
1 1/2 teaspoon of red pepper flakes
In a large bowl combined the slaw mix with the sliced red onion. Combine the rest of the ingredients in small mixing bowl; pour over the slaw mix, and mix thoroughly, cover and refrigerate for about two hours.
Chef's Note: This also works with cucumber. Peel and thinly slice two large cucumbers; place in a large bowl, add the sliced onions; pour the vinaigrette over the cucumbers, cover and marinate a couple hours in the refrigerator.
Ingredients
For Salmon:
1/3 cups pure maple syrup
1/4 cup soy sauce
1 teaspoon adobo sauce from canned chipotle chiles
4 6-ounce skinless salmon fillets
-Whisk syrup, soy sauce, and adobo in pie dish to blend. Add the salmon; turn to coat. Marinate 30 minutes, turning occasionally. Drain the marinade into a small saucepan.
-Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center. About 3 minutes per side.
-Meanwhile, boil marinade until reduced to scant 1/4 cup glaze, about four minutes.
-Divide the stir fry vegetables between four plates; than place the salmon on top of the vegetables- drizzle the salmon with the maple glaze.
-Serve with Chef Ed's Spicy Asian Slaw.
Stir Fry
2 tablespoon vegetable oil
l large bell red pepper
1 large bell yellow pepper
1 large bell green pepper
1 medium onion
1/4 cup of store bought Stir Fry Sauce
Heat the tablespoon vegetable oil in a large saute pan or wok and stir fry the vegetables until they soften, add the stir fry sauce, and cook for about 2 minutes longer.
Chef Ed's Spicy Asian Slaw
1 package of red, white and carrot slaw mix
1 small red onion- sliced thin
1 tablespoon of sugar
2 tablespoons of soy sauce
1/4, plus 2 tablespoon rice vinegar
1 1/2 tablespoon vegetable oil
Dash of Sesame Oil
1 1/2 teaspoon of red pepper flakes
In a large bowl combined the slaw mix with the sliced red onion. Combine the rest of the ingredients in small mixing bowl; pour over the slaw mix, and mix thoroughly, cover and refrigerate for about two hours.
Chef's Note: This also works with cucumber. Peel and thinly slice two large cucumbers; place in a large bowl, add the sliced onions; pour the vinaigrette over the cucumbers, cover and marinate a couple hours in the refrigerator.
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