HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
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Japanese Style Salmon
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JAPANESE STYLE SALMON
¼ c. soy sauce
1 T. rice vinegar
1 T. wasabi paste
1 t. honey
1 T. minced green onions
1 T. black toasted sesame seeds
1 T. white toasted sesame seeds
4 (6-oz.) salmon fillets, skin removed
1 T. canola oil
- Preheat oven 450.
- Whisk together soy sauce, vinegar, wasabi and honey.
- Stir in green onions. Set aside.
- Combine the sesame seeds.
- Coat the salmon with PAM or olive oil.
- Top with the seeds.
- Heat canola oil in ovenproof nonstick skillet.
- Add salmon, seeded side up. Cook until bottom is crisp, about 5 minutes.
- Transfer skillet to top rack of oven and roast until done or instant thermometer inserted into salmon registers 140 for medium-well, about 3-5 minutes more.
- Serve the salmon with the soy sauce mixture.