https://deltanine.net/mw/index.php?action=history&feed=atom&title=Salmon_with_a_Tangy_Thai_Sauce_recipeSalmon with a Tangy Thai Sauce recipe - Revision history2026-06-12T01:29:52ZRevision history for this page on the wikiMediaWiki 1.32.1https://deltanine.net/mw/index.php?title=Salmon_with_a_Tangy_Thai_Sauce_recipe&diff=821&oldid=prevChris: 1 revision2013-07-25T08:45:22Z<p>1 revision</p>
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</td></tr></table>Chrishttps://deltanine.net/mw/index.php?title=Salmon_with_a_Tangy_Thai_Sauce_recipe&diff=820&oldid=prevMina: New page: ===Ingredients:=== * 2-4 salmon fillets * 1-3 Tbsp. canola oil (or other vegetable oil) for frying ===MARINADE/SAUCE:=== * 1/2 cup rice vinegar (or sustitute white vinegar or apple cider ...2009-06-12T10:52:11Z<p>New page: ===Ingredients:=== * 2-4 salmon fillets * 1-3 Tbsp. canola oil (or other vegetable oil) for frying ===MARINADE/SAUCE:=== * 1/2 cup rice vinegar (or sustitute white vinegar or apple cider ...</p>
<p><b>New page</b></p><div>===Ingredients:===<br />
* 2-4 salmon fillets <br />
* 1-3 Tbsp. canola oil (or other vegetable oil) for frying<br />
===MARINADE/SAUCE:===<br />
* 1/2 cup rice vinegar (or sustitute white vinegar or apple cider vinegar)<br />
* 1/4 cup honey<br />
* 4 cloves garlic, minced<br />
* 1 fresh red chili, minced or finely sliced, OR substitute 1/2 to 1 tsp. cayenne pepper<br />
* 1 Tbsp. fish sauce <br />
* 1 Tbsp. soy sauce<br />
* 1 tsp. dark soy sauce (or substitue 1 extra Tbsp. regular soy sauce)<br />
* 1 Tbsp. frozen prepared lemongrass <br />
* GARNISH:handful of fresh coriander or flat-leaf parsley<br />
===Preparation:===<br />
#To make the marinade/sauce, place all marinade ingredients together in a saucepan over medium-high heat. #Stir as you bring the sauce to a boil.<br />
#Reduce heat to medium and allow to simmer for 10 minutes, uncovered. <br />
#The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks). <br />
#When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.<br />
#Place salmon fillets in a flat-bottomed pan or cassarole dish (so that fillets aren't piled on top of each other). #When the sauce/marinade has cooled (warm instead of hot), spoon 2 Tbsp. over each fillet, 1 per side, slathering it over the flesh. Allow to marinate in the refrigerator 10 minutes or up to 24 hours.<br />
#Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking).<br />
#When pan is hot, add 1-2 Tbsp. oil, lifting and turning the pan to distribute evenly. <br />
#Now place fillets in the pan.<br />
#Allow salmon to fry at least 2 minutes undisturbed before turning. <br />
#If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.<br />
#Fry the fish 3-5 minutes per side, depending on the thickness of the fish. <br />
#Salmon is done when inner flesh is no longer transparent. For faster cooking, cover fish while it's frying.<br />
**To serve:, arrange on a serving platter or plates. Spoon a little of the sauce over each fillet. Place the rest in a side dish and serve as a dipping sauce (it can be re-heated or served at room temperature).<br />
**Serve with Thai jasmine-scented rice, potatoes, or salad</div>Mina