Wednesday, April 28, 2010

Seared Salmon with Jalapeno Ponzu

I've recently trying fish again for the first time and many years and discovered that I like it (at least salmon and tilapia) and I've trying to incorporate it into my diet. So far, that's mostly consisted of pan-frying salmon and tilapia filets in a little butter and seasoning them with salt and pepper. Fish filets are a quick and healthy dinner and I've been looking for easy recipes to dress them up a bit, like this one. If you're not a fan of jalapenos, just leave them out and you'll still have an fast, delicious dinner.

When you buy fish, look for the Marine Stewardship Council certification, which means that the fish was sustainably harvested. If you're thinking it's going to be too expensive, I bought Market Pantry Salmon from Target with the Marine Stewardship Council certification (and it was on sale too!).

Seared Salmon with Jalapeno Ponzu
from Cooking Light, May 2010

yields 4 servings

1/4 c. less-sodium soy sauce
2 T. fresh orange juice
2 T. mirin (sweet rice wine)
1 T. fresh lemon juice
1 T. dark sesame oil
Four (6-ounce) salmon fillets
1 large jalapeno pepper, cut crosswise into thin slices

1. Combine first four ingredients in a small bowl; mix well.

2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeno slices. Spoon about 2 T. soy sauce mixture over each serving; let stand 10 minutes before serving.

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