Using this method of poaching salmon in olive oil at a low temperature in the oven will result in extremely tender and succulent fish.
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Steelhead is a great alternative to salmon because it tastes very similar (just a bit more mild) and it’s a more sustainable option. It’s an easy swap and can be found at many grocery stores or fish markets - plus it has a gorgeous bright color.
This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side.
The salmon is coated in cornstarch and pan-fried until a crisp, outer shell forms and then it is served with a side of garlic sautéed spinach and jasmine rice topped with a sweet and sour soy tamarind sauce.
These homemade wonton taco shells aren’t as hard to make as you would think. The light and crispy shells are the perfect vehicle for tender salmon, cabbage and avocado.
I like to serve the salmon still on the cedar plank so that everyone can take chunks of the salmon and pick at it for a more rustic style dinner. Make sure the cedar plank is soaked long enough otherwise it will catch on fire, and then things just get messy.
I love to mix it up from the classic Ahi Tuna Poké with this recipe for salmon poké with creamy spicy togarashi sauce, similar to Sriracha mayo. I have an ongoing love for raw fish, especially salmon, and this satisfies my cravings in the comfort of my own home.