This is a winner! (and easy...)

Serena - July 2, 2007 02:07:13 PM PST

I have used this Martha Stewart recipe for years. It is a sure winner. At times, I\'ve added mushrooms, onions, capers. I\'ve marinated the salmon in the "sauce", and cooked it all in a fry pan, in the sauce. I\'ve also served the entire meal over cous cous. I\'ve used this same sauce over asperagus. Awesome!

9 of 9 found this review helpful.

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yaaaawwwwnnn....

Ryan S - February 19, 2008 08:26:48 PM PST

Does the world need another variation on baked salmon? At a place I used to work, salmon filet was seasoned and quickly seared in a pan at high heat, then finished in the oven. The result was crispy, brown crust and, barring overcooking, a moist, juicy middle. Serve with a reduction of something...anything...for more character and depth in the end sauce. Even a balsamic reduction finished with garlic, dry sherry, and worcestershire sauce will suffice.

Save the pale, baked salmon in a simple vinaigrette for your local hospital kitchen.

12 of 18 found this review helpful.

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GOOD

shschreiber@sbcglobal.net - July 2, 2007 02:26:33 PM PST

My opionion is to leave out the sugar and use only a tiny bit of soy...

5 of 5 found this review helpful.

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Ok recipe if you prefer soy sauce

mom_cook - April 28, 2007 02:31:12 PM PST

I\'m not sure if i added too much soy sauce, but I found it somewhat overpowering and a little too strong to blend well with the other flavors. Ok recipe, but I probably won\'t pair it with salmon again.

4 of 5 found this review helpful.

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Delicious recipe!

Harry P - February 20, 2008 02:43:07 PM PST

The overall taste was fantastic. I would not advise using more than a pinch of sugar unless you are serving it to people who are not fish fans. I find that the 10-13 minutes is sufficient if you have an efficient oven. If you have an older gas model, you may wish to go a couple of extra minutes. While this is not exactly prison fare, it is not so fanciful that it will convey a mixed message to casual dinner guests.
On a scale of 10 for appearance, this ranks up there as a 9. For the less sugar option, the taste is a 10 for salmon lovers and a strong 8 for fish haters. The full sugar option is a 10 for fish haters and a really sweet but great with cilantro 9. The cost is low if you can get good salmon on the cheap from a local grocer or even a food club.
I used homegrown cilantro and although I\'d like to toot my own horn, it tasted the same with store bought cilantro the next time I tried it for guests.

2 of 3 found this review helpful.

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excellent dish with some minor changes

Delia K - September 22, 2009 08:04:31 PM PST

I pan seared it like one reviewer said and finished cooking it in a 400 degree oven for 10 minutes. The changes I made to the sauce was instead of 2 Tbs of soy sauce I only added 1 Tbs since I had seasoned the fillets before pan searing. I also added only a pinch of sugar, just because a tsp. of sugar seems to much for my taste. Overall it tasted wonderful with a crispy outer and moist inner.

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Martha

Justice - May 15, 2009 02:16:41 PM PST

Thank you Martha! You\\'ve done it again !
I love Salmon and pine for all the recipes I can get on different variations. It is the \\'spice\\' of life after all, eh? I guess some people just don\\'t get it. Must have rusty palates ...

Viva Appeit !

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Kcals

Meme - May 15, 2009 12:40:53 PM PST

For John: Your statement about calories is incorrect. Kcal does indeed mean 1000 calories. The mistake is that the original definition of a calorie is a much smaller unit than the one nutrititionist use. Perhaps this will explain it.

One calorie is the amount of heat required to raise the temperature of 1 g of water through 1°C (more precisely, from 14.5°C to 15.5°C). These units are very small in relation to the energy used by a person, so it is usual to use units 1000 times larger. These should be called kilocalories (often written as Calorie), but most diet and exercise books use ‘calories’ to mean kilocalories; so a 1000 calorie diet is really a diet that provides 1000 kilocalories a day.

The mistake seems to be recipes that use the term calories instead of kcal although the two seem to be used interchangeably in the context of nutrition labels.

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Very Good and you can always customize!

Jose R - November 8, 2008 09:54:23 AM PST

Tried it a few times, Amazingly easy and tasty. I started changing things here and there until one day a tried different fish. Use Haddock or other white fish for variety. Also you can try thickening the sauce or altering the taste from sweet to tangy or vice-versa.

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try this please, you

Marilyn Y - February 28, 2008 05:41:56 PM PST

My husband is diabetic, so I use Splenda brown sugar and a tablespoon of olive oil, make a paste and marinate for a few hours. I cook his on George Forman for 6 min. and it\'s fantastic!!

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Calories not so bad!!!

John - February 28, 2008 07:30:17 AM PST

Just a correction. for this recipe.
kcal is thousand calories.
the figure is stating 320,000 calories per serving in fact it is 320 calories.
Now I\'m going to dig in!!

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NOOOOO

dj b - February 20, 2008 08:31:43 PM PST

That is to much soy. Sugar? Hell no!

Pan fry 4 minutes both sides. Broil in oven for 4 minutes ( high) for crisp browning

Salt, Pepper,Lime, sprinkle with cajun seasoning and dip it with a side serving of tabassco. Too much heat? cancel the tabasco and replace with real butter. ( warm salsa.)

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This is eating at its finest!!!

Mr.Trainer Holistic health & Christian Ministries - February 20, 2008 07:07:41 PM PST

If we all ate like this!!! Our health would be a lot better.
Thanks for the great recipe. I think I will have some tonight!!!

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Loved this recipe

Shannon - February 20, 2008 08:28:12 AM PST

This is the recipe I use for having important dinner guests. This dish is a total crowd pleaser and is so darned easy to make with just a little bit of prep time. If you havent tried this one yet, do your self a favor and give it a whirl.

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The sugar isn

Blistering Barnacles - February 20, 2008 07:23:55 AM PST

The recipe looks quite good, but i think the sugar should be left out.

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