Soy Citrus Salmon
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I learned this quick and super delicious pan-fried salmon technique from my mother. Sprinkling the fish with a bit of flour before frying it not only gives it a crisp exterior, but it also lends to making a nice pan sauce when soy and citrus juices are added. The result is a tender piece of fish with a nice crunch and full bodied flavour. You can use any citrus fruit you like.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-3 servings
- 2 (6 oz) salmon steaks, lightly sprinkled with salt and pepper
- flour for sprinkling
- 1 tsp oil
- 2 Tbsp soy sauce
- 1 Tbsp mixed lemon and tangerine juice
- Mix the soy and citrus juice and set aside. Sprinkle all sides of the fish with a bit of flour.
- Heat the oil in a pan over medium heat and put the fish in, skin side up. Cover the pan to cook with steam, about 4 minutes. Uncover the pan and cook the skin side (do not cover) until it's crispy. If you have thick steaks like these pictured, cook the other sides for a couple minutes, too.
- Add the soy and citrus sauce to the pan and flip the fish on all skinless sides to take in the sauce. Serve.
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