Growing up foodies, my family has this weird habit of having a phase when it comes to food that we love. For instance, a week ago we have this Tuna phase wherein my mother would buy tuna (not in can though) for a whole week of consumption because we love it the first time she cooked Teriyaki Tuna Steaks. From then, we would have to think of different recipes where we can have the Tuna as the main star. My mother would pile up our refrigerator with Tuna until such time that my sister and I would start ignoring it or just skip meal altogether even if there are other viands just because we cannot stand another sight of Tuna. With that, my mother would move on to her next target.
And for this week, it is our Salmon phase. Now this is a different story. Most of the time the food phasing would just last for about a week, but for Salmon, I think I would be okay having it as part of our meal for a month or so. Aside from Dory, Salmon has always been one of my favorite fish. And this recipe that I am sharing with you right now, I learned from my father.
1/4 c. olive oil
1/4 c. melted butter
1/4 lemon or lime juice
1/4 tsp. salt
1/4 tsp. pepper, crushed
1/4 tsp. Worcestershire sauce
1/4 tsp. thyme or tarragon, crushed
1 lg. clove garlic, minced
1/8 tsp. cayenne pepper
4 salmon steaks, 6 oz. each
Combine and mix well all ingredients except for the salmon steaks. Brush both sides of each steak. Place on cooking grid and grill over medium-hot charcoal briquettes or pan fry it allowing 5 minutes per side. Brush fish frequently with sauce, turning once halfway through cooking time. Brush steaks thoroughly before removing from cooking grid/frying pan.
Sauce:
2 tbsp. brown sugar
1 lg. clove garlic, minced
And for this week, it is our Salmon phase. Now this is a different story. Most of the time the food phasing would just last for about a week, but for Salmon, I think I would be okay having it as part of our meal for a month or so. Aside from Dory, Salmon has always been one of my favorite fish. And this recipe that I am sharing with you right now, I learned from my father.
KOREAN BARBECUED SALMON STEAK
1/4 c. olive oil
1/4 c. melted butter
1/4 lemon or lime juice
1/4 tsp. salt
1/4 tsp. pepper, crushed
1/4 tsp. Worcestershire sauce
1/4 tsp. thyme or tarragon, crushed
1 lg. clove garlic, minced
1/8 tsp. cayenne pepper
4 salmon steaks, 6 oz. each
Combine and mix well all ingredients except for the salmon steaks. Brush both sides of each steak. Place on cooking grid and grill over medium-hot charcoal briquettes or pan fry it allowing 5 minutes per side. Brush fish frequently with sauce, turning once halfway through cooking time. Brush steaks thoroughly before removing from cooking grid/frying pan.
Sauce:
2 tbsp. brown sugar
1 lg. clove garlic, minced
1/2 carrot cut into strips
1/2 c. soy sauce
1/2 c. sake
2 tbsp. honey
1 tsp. sesame oil
1/4 tsp. flour dissolved in water
1 tbsp. toasted sesame seeds
1/2 c. soy sauce
1/2 c. sake
2 tbsp. honey
1 tsp. sesame oil
1/4 tsp. flour dissolved in water
1 tbsp. toasted sesame seeds
Onion Scallions for garnishing
Sauté garlic, onions, and carrots, then add soy sauce, sake, sesame oil, honey, and brown sugar. Stir until the sugar and honey are dissolved. Add the flour mixture and mix well until the sauce thickens. Seasoned with pepper. Stir in the sesame seed and wait for 2 minutes before removing the sauce from the heat.
Pour the Korean Barbecue sauce over the salmon steak and garnish with sesame seed and spring onions, then serve.
Sauté garlic, onions, and carrots, then add soy sauce, sake, sesame oil, honey, and brown sugar. Stir until the sugar and honey are dissolved. Add the flour mixture and mix well until the sauce thickens. Seasoned with pepper. Stir in the sesame seed and wait for 2 minutes before removing the sauce from the heat.
Pour the Korean Barbecue sauce over the salmon steak and garnish with sesame seed and spring onions, then serve.
