Salmon Steaks With Scallion Recipe
Ingredients
| Scallions | 1 Bunch (100gm) | |
| 2 tablespoons olive or vegetable oil | ||
| 2 salmon steaks (3/4 inch to 1 inch thick) | ||
| Ground black pepper | 1 To taste | |
| Basil leaves | 1 Teaspoon, chopped | |
| Wine vinegar | 1 Tablespoon | |
| Cooked brown rice | 1 1/2 Cup (16 tbs) | |
| Lemon juice to taste | ||
| Salt | To Taste | |
Directions
1. Trim the scallions and wash them well. Dry and cut lengthwise into quarters and then crosswise into 2-inch lengths.
2. Heat the oil in a heavy skillet, add the scallions, and cook over medium heat until they are golden, turning with a spatula as they cook.
3. Place the salmon steaks on the scallions. Season with salt and pepper to taste, and sprinkle with basil and add vinegar. Cover and steam for 4 minutes, moving the salmon steaks twice with a spatula but not turning them.
4. Uncover and saute the steaks for several minutes to reduce the pan juices. Lower the heat, cover, and cook for about 2 minutes longer, or until the fish flakes easily.
5. Remove the salmon and scallions to a warm platter. Add the rice to skillet and quickly stir-fry in the pan juices. Sprinkle with lemon juice.
2. Heat the oil in a heavy skillet, add the scallions, and cook over medium heat until they are golden, turning with a spatula as they cook.
3. Place the salmon steaks on the scallions. Season with salt and pepper to taste, and sprinkle with basil and add vinegar. Cover and steam for 4 minutes, moving the salmon steaks twice with a spatula but not turning them.
4. Uncover and saute the steaks for several minutes to reduce the pan juices. Lower the heat, cover, and cook for about 2 minutes longer, or until the fish flakes easily.
5. Remove the salmon and scallions to a warm platter. Add the rice to skillet and quickly stir-fry in the pan juices. Sprinkle with lemon juice.
Chef
