Shop For Seafood
Broiled Wild Alaskan Salmon with Black Bean Sauce
- 6, 1" thick Wild Salmon fillets
- 2 Tbsp. spicy black bean paste*
- 2 Tbsp. grated fresh ginger
- 2 garlic cloves, minced
- 2 tsp. olive oil
- 1/4 cup red wine
- 1 tsp. butter
- salt and freshly ground pepper, to taste
*Available at Asian markets and the Oriental food sections of large supermarkets. In a small saucepan whisk together the bean paste, ginger, garlic, olive oil and wine, bring to a boil, lower heat and simmer for 5 minutes. Set aside. Butter a broil pan, season both sides of Wild Salmon with salt and pepper and place on pan. Brush steaks with reserved bean sauce and broil for 5 minutes, brushing with more sauce frequently. Turn Wild Salmon steaks over and repeat process, broiling Salmon for another 5 minutes or until Wild Salmon flakes easily when pressed with a fork.
Broiled Wild Alaskan Salmon with White Wine
- 1 whole side of Wild Salmon, filleted
- 1 1/2 cups of white cooking wine
- 1 lemon
Skin the Wild Alaska Salmon if not already done, and cut the fillet into 3inch wide pieces. Marinade your Wild Salmon in the white wine and the juice from one lemon for 15 minutes. Place on a broiling pan. Preheat oven to BROIL. Salt and pepper the Wild Salmon to taste. Place the broiling pan and Salmon about 6 inches away from the broiling element. Broil for ten minutes then turn your Wild Salmon over and broil for an additional 5-10 minutes. Check periodically to see if it is done by breaking apart one piece and checking to see if it flakes easily.