PAN-FRIED CHINESE SALMON
 From the Courier-Journal of Louisville, KY., and modified by me.
Pan-Fried Chinese Salmon
  • 1 Tbs fresh minced ginger. (Hint: Peel & grate your ginger, then place it in a jar -- cover with sherry, and keep in fridge. Keeps indefinately!)
  • 1 tsp. minced garlic, or 1 large clove, minced
  • salt & pepper
  • 4 salmon fillets (about 5 oz. each)
  • 1 Tbs. olive oil
  • 1 tsp. rice vinegar (or any vinegar)

Combine ginger and garlic in a small dish. Sprinkle salt & pepper all over salmon fillets. Rub the meat-side of the salmon with the ginger-garlic mixture.

Heat oil in a wide, non-stick skillet (or use two!) over medium heat.

Add salmon, meat-side down, and cook for approx. 5 mins. You will see the color of the fish changing from bright pink to a whitish color. When the white color has moved about 1/3 way through the fish, flip it over so it is now skin-side down.

Fry the skin-side for the same amount of time. Turn off the burner(s) and remove the fish to a microwavable platter. The center of the fish may not be done, but you do not want to burn the outside of the fish, so ... microwave the fish for approx. 4 minutes or until done throughout.

Meanwhile, stir the soy sauce and vingegar into the skillet(s), then spoon juices over fish prior to serving.

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