Ingredients to marinate up to1 lb salmon cut into individual serving pieces
1/4 cup brown sugar
1/4 cup soy sauce
1/2 cup white wine (sometimes I swap it up with an equal amount of Jack Daniels when we are grilling fish)
optional: 1 Tbsp Asian chili sauce, or 1/4 tsp red pepper flakes
Directions
Put marinade ingredients in a ziplock baggie large enough to hold your fish.
Shake it up and add salmon. Marinate in the refrigerator for 1 hour or up to 6.
Preheat oven to 400 degrees.
Heat an ovenproof skillet large enough to hold the salmon over high heat and add one Tbsp canola or olive oil.
Pat salmon dry, add to skillet skin side down and cook for one minute.
Turn and cook for a minute on the other side. This is your chance to easily peel off the skin.
Flip fish back over and put the skillet in the oven for about 8 or up to 10 minutes depending on the size of the fish and your degree of doneness.
Serve immediately.
Avocado and Orange Salad
serves 2
Ingredients
1 avocado, peeled and thinly sliced
1 orange, peeled and thinly sliced (slice off peel with a knife, it’s easier)
2 thin slices of red onion
1 Tbsp capers
any herbs of choice – tarragon, basil, thyme, oregano, dill, etc (what you have available)
Dressing
2 Tbsp olive oil
juice of 1 lemon, plus any orange juice accumulated from slicing orange
pinch of salt and pepper
Directions
Arrange slices of avocado and orange on individual plates.
Top with red onion, capers and herbs.
Whisk dressing ingredients together in a small bowl and pour over salad.