Bone Suckin’ Yaki Salmon
By :
Nancy Blalock |
| On : | Category :
Beef, Bone Suckin' Yaki, Fish, Grill, Stove
- 3/4 cup Bone Suckin’® Yaki®
- 6 oz Frozen Limeade
- 3/4 cup Olive Oil
- 2 tsp Garlic minced
- 2 tsp Fresh Rosemary
- 4 Salmon Steaks or Fillets
1 Resealable Bag
1 Large skillet
1 Small sauce pan
Combine Bone Suckin’® Yaki®, limeade, olive oil, garlic and rosemary in a flat dish (or gallon size zip-top bag). Rinse the glaze from the salmon using cold water. Pat dry and place in the marinade. Turn to coat. Refrigerate for 30 minutes.
Heat a heavy, nonstick skillet or ridged stove top grill pan over medium high heat.
Remove the salmon from the marinade and place in a pan. Cook uncovered, 3-4 minutes, until brown. Turn the salmon over, cover the pan tightly and reduce the heat to medium. Cook an additional 5-8 minutes or just until opaque throughout.
Pour the rest of the marinade in a small saucepan and heat thoroughly. Use as extra sauce over salmon or a side dish of rice. Enjoy!
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