2 Salmon fillets
Apple Horseradish
Green Bell Peppers
Garlic
Red Onions
Salt
Pepper
Carrots
Olive Oil
Sesame Seed Oil
Soy Sauce
Finely chop bell peppers, onions and garlic, set aside
Peel thin slices of Carrots with a potato peeler, set aside
In a bowl mix in a teaspoon of Sesame Seed oil, dash of Soy Sauce and half cup of Apple Horseradish, whisk until blended, do not over whisk, just mix the flavors together, set aside
Season Salmon on both sides with pepper, pinch of salt, set aside
Heat skillet med-high heat
Add olive oil, and a bit of butter
Once the pan is hot, throw in bell peppers, onions and garlic, this cooks fast because of your fine chopping skills. Sprinkle in Sherry, push to side of pan, then add in the Salmon, keep a sharp on this process. Turn Salmon over once, then add in horseradish, soy and apple liquid mix. Let this cook down for a few short minutes, again keep your eyes fixed on the dish because it cooks fast and you don't want to over cook. Turn off fire a move pan away and serve. Place Salmon on plate and pour that lovely smelling sauce on top, then garnish with the carrots you so carefully peeled.
Enjoy.
skip to main |
skip to sidebar
Hello and welcome to my cast iron cooking environment. I have been cooking with cast iron for more than 30 years. I would watch my grandmother and my great aunt whip up delicious southern style meals with these versatile cooking tools. They are ideal heat conductors, they heat evenly and consistently, and are very affordable and they will out live you.
Welcome
Thank you for visiting my Iron Skillet blog. I own 4 cast iron cooking tools. Two from my great aunt, a dutch oven and a 14 inch pan, and another passed down from my father. When I create a meals I never measure, I just use a close eye and we all know our limits. So keep that in mind when you're in the kitchen cooking one of my savory meals.
No comments:
Post a Comment