These salmon filets hold up beautifully when pan-fried and finished with a shoyu-based sauce with pineapple juice, fresh ginger, garlic, wine, chili paste and green onions. Add soba noodles and steamed vegetables for a quick tasty meal. Stovetop — 9-11 minutes, thawed.
Preparation: Thaw completely. If frozen or partially frozen, defrost slightly in microwave. Do not over-microwave or fish will overcook.
Cooking Instructions: Stovetop: Preheat skillet to medium high heat. Coat skillet with 1-2 tablespoon of cooking oil. Remove fish from bag, discarding marinade. Cook fish for 4-5 minutes on each side. Pour sauce over fish. Reduce heat and let simmer for 2 minutes or until fish flakes with a fork and sauce thickens. Serve fish warm with sauce.
Sides: Soba noodle or rice and steamed broccoli