Amaretto Oriental Salmon Recipes

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

AMARETTO SALMON

Steps:

• Wash salmon and pat dry.
• Place skin side down on foil lined baking sheet.
• Season with salt and pepper, cover with a thin layer of dijon mustard.
• Sprinkle bread crumbers over salmon.
• Bake at 350 for 15-20 minutes depending upon thickness of salmon.
• When it is almost done, turn oven to broil, move salmon up and broil for 5 minutes or until breadcrumbs are golden brown.
• Remove from oven. Salmon should easily release from skin. Place on plates.
• While salmon is broiling, melt butter in a small saucepan.
• Add amaretto.
• Cook for one minute.
• Pour over salmon.
• I usually serve this with herb buttered noodles but it would also be really good with a nice rice pilaf.