Ev­ery­day Easy

Reel ’em in on busy week­nights with seafood din­ners that land on the ta­ble in 40 min­utes or less.

Taste of Home - - Contents -

•Set the ta­ble with speedy seafood sup­pers.

Salmon Supreme with Gin­ger Soy Sauce

Served with a nice green veg­etable, this is my fa­vorite meal to pre­pare on Fri­day nights. —Agnes Ward, Strat­ford, ON Takes: 25 min. • Makes: 4 serv­ings 2 Tbsp. all-pur­pose flour 1 Tbsp. corn­starch

4 salmon fil­lets (4 oz. each) 1 Tbsp. canola oil

1/3 cup sherry or ap­ple juice 2 green onions, chopped

1/4 cup minced fresh gin­ger­root 3 Tbsp. re­duced-sodium

soy sauce

2 Tbsp. honey

1 Tbsp. bal­samic vine­gar

1/2 tsp. gar­lic pow­der

1. Com­bine flour and corn­starch. Dip fil­lets in flour mix­ture. In a non­stick skil­let, cook salmon in oil over medium-high heat for 4-6 min­utes on each side or un­til fish flakes eas­ily with a fork. Re­move and keep warm.

2. Add sherry, stir­ring to loosen browned bits from the pan. Stir in the

re­main­ing ingredients; cook, stir­ring oc­ca­sion­ally, for 2 min­utes to al­low fla­vors to blend. Serve with salmon. 1 fil­let with 2 Tbsp. sauce: 319 cal., 16g fat (3g sat. fat), 67mg chol., 526mg sod., 15g carb. (10g sug­ars, 0 fiber), 24g pro.

Test Kitchen tip: The color of the flesh isn’t al­ways the best in­di­ca­tor of fresh­ness. All salmon va­ri­eties vary in color. King (Chi­nook) ranges from or­ange to red, Coho is typ­i­cally pink and Sock­eye is a vi­brant red. In­stead, your nose will let you know. If it’s fresh it shouldn’t have any aroma. If it smells “fishy” it’s past its prime.

Salmon Supreme with Gin­ger Soy Sauce Be kind to your heart and mind with salmon’s abun­dance of omega-3 fatty acids.

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