1 large jalapeño pepper, cut crosswise into thin slices
How to Make It
Combine first 4 ingredients in a small bowl; mix well.
Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeño slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.
Made to recipe except we placed all the cooked salmon in one low-lipped serving bowl and topped with the pepper slices & sauce. We then basted the fish every so often during the 10 minutes, plated and transferred the basting sauce to a bowl for the table. Served with CL's udon with carrot & onion and a side of steamed peas. Good dinner (We decided the raw jalapeno was just to gently flavor the cooling fish & add color to the plate, rather than to be eaten with the fish.)
I'm an avid Cooking Light subscriber and reader (we're talking, "it arrives, I devour it cover to cover, squealing at recipes I can't wait to make" avid!) and have been since 2007. It's basically My Bible (as I lovingly call it when people praise my food). However......this is the ONE recipe I made that, while making, was thinking it needed some tweaking. Here's what I came up with after eating it with my family and getting not-so-hot reviews (a pretty new thing.....kudos Cooking Light!): 1) after cooking the salmon (which I think should have been seasoned with S & P prior to cooking), the sauce should be added TO the pan for the last few minutes to infuse the salmon with its yummy flavor, and 2) the jalapeños needed to be either roasted or sautéed prior to just plopping them on top of the completed salmon. My husband, who LOVES spicy, said the raw slices of jalapeño where downright "unpleasant" to eat and really took away from the dish, overall.
Easy mid-week meal. I did not use the jalapenos. My 3 year old ate it which is a plus. I will make this again. I did not soak it in the sauce for the suggested 10 minutes, as I am not an over indulgent sauce fan, although, I will try it the next time. I may even try an extra tbls of orange juice. I served the spring vegetable skillet side, with white rice which seemed to compliment it well.