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All Boards >> IBS Recipe Discussions


Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)
Salmon Hybrid
† † † 01/18/06 07:06 AM

So called because itís part Heatherís Wok-Steamed Teriyaki Ginger Salmon from EFI; part Rachel Rayís Oven Poached Salmon; and part AmandaMís Yummy teriyaki sauce.

Salmon Hybrid
Serves 2


1 salmon steak, boneless
3 or 4 green onions, cleaned and sliced into halves or thirds
about an inch of fresh ginger, peeled and sliced into coins
Pam or other cooking spray

AmandaMís teriyaki sauce, which requires lemon juice, brown sugar, soy sauce, canola oil, ground ginger, and ground mustard.


Preheat oven to 400 degrees F.

Spray a shallow baking dish with Pam.

Separate the salmon steak into 2 pieces - if itís deboned this should happen as soon as you remove the netting holding it together.

Place the two salmon pieces skin side down in the prepared baking dish.

Add enough water to the baking dish to just start to cover the shortest part of the fish.

Sprinkle the green onion pieces around the fish, in the water.

Top the fish with the ginger coins.

Bake at 400 degrees for 15-20 minutes.

Remove fish to serving platter or dinner plates, discarding water, green onions, and ginger.

Serve with AmandaMís teriyaki sauce to top fish.

I served rice with this and the teriyaki sauce was great on that, too.

[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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