Here is a tasty twist on serving salmon. You can grill, saute’ or bake salmon and enjoy within 20 minutes while camping. Leftovers? Save any leftovers to crumble up with a fork and add to a salad the next day!
2 4 oz servings of salmon
1 tbsp. fish sauce (Thai Kitchen premium fish sauce – in the condiment aisle)
1 tbsp. oil
1/4 tsp garlic powder
1/8 tsp freshly ground pepper
- Place frozen salmon in a hot cast iron pan that is seasoned with oil.
- Let the salmon sear for a few minutes and it will develop a nice caramelized crust and the filets will partially defrost.
- Season the salmon with fish sauce, garlic powder and pepper.
- Flip the salmon over in the pan and finish cooking to an internal temperature of 145 F degrees. Approximate cooking time: 2 minutes saute, 10 – 15 min. grill or bake to finish).
Serve with boysenberry sauce and a side salad.
1 15 oz can boysenberries and the juice in the can
1/2 cup sugar
1/2 cup corn syrup
2 1/2 tbsp. cornstarch
2 tbsp. water
- In a medium saucepan as boysenberries and juice, reserving a few berries to garnish your cake after it is baked and slightly cooled.
- Add sugar and corn syrup (ok to omit corn syrup if you like).
- Heat the mixture on the stovetop over medium heat until it comes to a boil and reduces by 1/3 volume.
- In a small bowl or juice glass combine and stir cornstarch and water, add to the boysenberry mixture and continue to stir until the sauce has thickened enough to coat the back of a spoon.
- Take the sauce off heat and allow the syrup to cool.
- Pour the boysenberry sauce into a medium bowl and refrigerate. Use within 7 – 9 days.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com
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