Thursday, May 1, 2008

Salmon Stir-fry

While sitting in the doctor's I ran across a recipe for salmon not cooked on the grill. I'm not the type to tear a page out of someone else's magazine and never have paper or pen to write a recipe down, so remembered as much as I could and here it is:

2 lbs. skinless salmon fillets
1/4 cup oyster sauce
fresh ground pepper
1 sliced red pepper
4-6 green onions, sliced
3 Tbs dry white wine
3 TBS fresh chopped basil
1-2 Tbs olive oil
juice of 1/2 lemon

Cut salmon fillet into one inch cubes. Toss with oyster sauce, salt and pepper. Marinate 20-30 minutes. In skillet, heat oil, add salmon and cook over medium high heat. Turn gently, cooking until nearly done, 5-6 minutes. (If you cook too long or stir the pieces around too much, you will end up with little shreds.) Add green onion, red pepper, white wine, & water. Cook another 2 minutes. Stir in fresh chopped basil and squeeze 1/2 lemon over all. Add salt and pepper if desired. Serve over steamed rice. Next time, I will probably add additional veggies.


ann said...

I have never had salmon. Does it taste like tuna? Or chicken? Fish is intimidating for me, I'm so afraid I won't cook it thoroughly. I always struggle with that and am always asking, "Did I get it done enough?" Needless to say, I like my steak very very well done.

truth said...

I'm with you Ann. I like my steak well done. My husband and kids mostly like medium rare. Tricky. When I cook fish, I often cook it until it is so flaky it falls apart. Doesn't really bother me a bit. In fact, it is quite tasty, lol.