"SALMON STEAK AND SQUASH"

This oven-grilled salmon steak needs only a quick prep. Coming back from the market one time, I only had about 15 minutes to prepare for lunch, and so I came up with this tasty dish of salmon and buttered summer squash as sides.

You can't go wrong with a good salmon steak cut, so make sure you choose well. If you are buying fresh salmon from the market, remember to check the meat:it should be firm. The meat should not smell bad: if it smells like seafood, then good...if it smells like any other foul odor, then try to go find another piece, or even another fish variety which is the freshest that day. Try to befriend your fish monger to get some help. It pays to have a "suki", right?

If you are buying frozen steaks, make sure you cook the fish at room temperature, otherwise your steak will come out really dry.

Feel free to use any combinations of veggies with the summer squash side dish.

I like combining it with long beans, snap peas or sweet peas, or even whole corn kernels.

- CHICHAY

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"SALMON STEAK AND SUMMER SQUASH"

What You Need:

• 2-4 pcs salmon steaks
• 2 tbsp honey
• 1 tbsp worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• black pepper and salt
• 1 tbsp olive oil
• 1 cup squash, cubed
• 1 tbsp butter
• 2 tbsp water
• black pepper and salt

How To:

-Preheat the oven to 400 degrees F.

-In a bowl, whisk together the honey, worcestershire sauce, garlic powder and olive oil. Make sure this glaze sauce is enough to cover all the fish. Double the measurement of the sauce if necessary.

-Sprinkle all sides of the fish with salt and pepper

-Lightly oil (with olive oil or canola oil spray) a baking dish that will accommodate the fish steaks

-Lay the fish steaks on the baking dish, and pour the glaze sauce over the fish

-Cover the dish with foil, and cook for about 15 minutes in the preheated oven.

-Remove the foil, and cook for another 15 minutes, or until the fish is browned , but not burned. -In a heated sauce pan, saute the squash and garlic in butter for a few minutes (you can add beans or corn kernels if you want)

-add 2 tbsp water, 1 tbsp honey plus salt and pepper, stir well, and cover for a few minutes, or until the squash is softened.

- Serve the salmon with the squash on the side.

"ORANGE MARINATED SALMON STEAK"

Here's a simple Asian-style "Orange Marinated Salmon Steak" which is a perfect dish for those who do not enjoy the sourness of lemon. Using the orange juice adds subtle acidity to your marinade, but still has the natural sweetness that does not overpower the natural salmon taste.

-CHICHAY

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"ORANGE MARINATED SALMON STEAK"

What You Need:

• 4 fresh or frozen salmon steaks, 1 to 1 1/4 inches thick
• 3 tbsp olive oil
• 1/4 cup orange juice (fresh or store-bought will do)
• 1/4 cup dry white wine (optional)
• 3 tbsp flat-leaf parsley, minced
• 2 cloves garlic, minced
• 1/3 tsp. salt or 1 tbsp of soy sauce
• Dash of pepper

Prep:
-In a small bowl, combine oil, orange juice, white wine, parsley, garlic, salt or soy sauce, and pepper. Whisk all the ingredients together.
-Place the salmon steak pieces in a shallow baking dish and pour the marinade on the steaks.
-Turn the salmon steak pieces to coat with the marinade.
-Cover and refrigerate for a minimum of 2 hours, turning the salmon once
while it is marinating.

How To:
-Drain the salmon, reserving the marinade.
-Season the salmon steaks with salt and pepper, and spray each side with olive oil.
-Grill the salmon on an uncovered grill (or a grill pan, or in the oven) for about 5-7 minutes.
-Turn and grill for another 5-7 minutes more, or until the salmon flakes easily when tested with a fork.

-While grilling the salmon steak, heat up the leftover marinade (plus 2 tbsp water) in a small pot. Bring this to a boil, then lower the heat, and let it simmer, and reduce this for about 5-7 minutes, and when done, set aside. This will be your final glaze for the salmon.
-When the salmon steaks are done, transfer to a dish, brush with the orange glaze, and serve with your favorite side dish.