Amaretto Oriental Salmon
This recipe is adapted from About.com and calls for Disaronno Amaretto. Salmon steaks can also be used instead of the fillets and a nice garnish would be lemon slices and fresh asparagus. Marinating time in the refrigerator is included in preparation time.
- Ready In:
- 1hr 25mins
- 1⁄4 cup Amaretto, DISARONNO Originale preferably
- 1⁄4 cup light soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon fresh ginger, grated
- 2 (1 1/2 lb) salmon fillets (skin on 1-1/2 pounds each)
- 1 tablespoon hoisin sauce (available in the Chinese foods section of your store)
- Preheat oven to 350 degrees F.
- In a large bowl combine Amaretto, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt, whisk well to combine. Add salmon fillets and cover with plactic wrap to marinate in refrigerator for 1 hour.
- Lightly coat a shallow roasting pan with vegetable oil spray. Place the salmon in the pan, skin side down, and bake for 10 minutes.
- In a small saucepan pour the remaining marinade and bring to a boil. Let this reduce for 10 minutes.
- Place fillets on a serving platter or large plate and pour reduced marinade over the top. Serve immediately.
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This was really good, and it deserves 5 stars for taste. But I gave it 4 stars because I had a problem with the unclear directions. Step #4 states to "pour the remaining marinade" (into saucepan, to boil and reduce). However, Step #2 states to mix the glaze ingredients and put salmon in it to marinate for 1 hour. There is no step to portion out the marinade and use only some (half ?) for the marinade and save the other portion (half ?) to use later. So I used all of the glaze to marinate the salmon, and I ended of having to mix up a bit more marinade to heat and reduce into a glaze while the salmon baked in the oven. Maybe it's clear to others, but that was confusing for me. Made for Football Pool Week 4.
Made for the FF&F "Think Pink" event - We eat a lot of salmon here in Iceland, prefer it oven-baked & well-flavored & have 2 marinades we use regularly for it. 1 is mango-based & the other is cognac-based. This is another that we esp enjoyed. I made the recipe as written except that I did not fully reduce the sauce as I did not want it to become so strong that it masked the lovely salmon flavor. It was served w/rice as another reviewer suggested. This was a big success w/us, Lori. Thx for sharing the recipe w/us. :-)