Salmon a La Male Nurse
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 2 -3 lbs skinless wild salmon fillets
- 3 tablespoons low sodium soy sauce
- 3 bunches green onions
- 2 lbs of 15-20 count tiger shrimp
- 1 -2 cup mayonnaise (NOT MIRACLE WHIP!)
directions
- Preheat oven to 400°F.
- Remove the 'mudline' of the salmon by making a lengthwise 'v-shaped' cut (about 1/4" wide) and remove the grey colored flesh and discard. (This is where the sensory organs of the fish are and where most of the toxins in the fish are).
- Finish preparing the salmon by cutting the rest of the fillet into 2x2-inch squares and marinate them in the Soy Sauce for 20 minutes, turning at least once to ensure the fish is marinated on all sides.
- "French" the green onions lengthwise and finish by cutting into 2-3" pieces.
- Peel and de-vein the shrimp.
- Make a layer of the green onions in the bottom of a glass baking dish that is just big enough to hold your salmon pieces. Everything should be packed tight when done.
- Arrange the shrimp in an even layer over the green onions.
- Arrange the marinated salmon over the shrimp and onions and pour soy sauce over all.
- Spread the mayonnaise over the salmon like you are icing a cake making sure to evenly cover and out to the edges of the baking dish.
- Bake at 400°F for 20 minutes or until light brown on top.
- Plate and enjoy with biscuits, light salad, and a white Bordeaux!
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RECIPE SUBMITTED BY
live just outside detroit
I work as a student nurse in the Pediatric Intensive Care Unit at Children's Hospital in Detroit
The Picayune Creole cookbook is always on my bedside stand!
My Loves: wife, Nursing, cooking, volunteering
My Dislikes: small minded peole are my pet peeve.