A glass of Duvel or Chimay is the ideal accompaniment to the savory salmon. Despite its unappealing name, Bragg Liquid Aminos, a soybean-based sauce, gives the fish a rich meaty flavor; it's available at health food stores. Amazing Seafood Recipes

Cassandra Dooley
April 1996

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow baking dish, combine the Bragg sauce and ginger. Add the salmon steaks and turn to coat. Let marinate in the refrigerator for 15 to 30 minutes.

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  • Preheat the oven to 375°. Heat the vegetable oil in a large ovenproof skillet. Scrape the ginger from the salmon into the marinade. Season the salmon with pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn, transfer the skillet to the oven and bake for about 4 minutes, or until cooked through.

  • Meanwhile, pour the reserved marinade into a small saucepan. Bring to a simmer over moderate heat and cook until reduced by half.

  • Transfer the salmon steaks to a platter and pour a little of the Bragg sauce over. Serve the remaining sauce spooned over the basmati rice.