Walla Walla Salmon
Salmon Fillets are Accented with Almonds and Sweet Onions in this Dish
Preparation time: About 10 minutes
Microwaving time: 24 to 30 minutes
Standing time: 3 minutes
Sliced almonds, coconut, and sweet onions accented with teriyaki sauce make unusual—but delectable toppings for meaty salmon fillets.
1/4 cup sliced almonds
1/4 cup sweetened shredded coconut
Teriyaki Sauce (recipe follows)
1 large mild onion, thinly sliced
1 1/2 tablespoons salad oil
4 pieces salmon fillet (about 6 oz. each)
Lemon wedges
Spread almonds in a 7- by 11-inch microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until almonds are golden, stirring every 2 minutes. Add coconut and microwave, uncovered, on HIGH (100%) for 2 to 3 more minutes or until coconut is toasted, stirring after 11/2 minutes. Spoon almonds and coconut onto a plate and set aside.
Prepare Teriyaki Sauce. Pour 3 tablespoons of the sauce into baking dish; stir in onion and 1 tablespoon of the oil. Cover and microwave on HIGH (100%) for 8 to 10 minutes or until onion is very soft, stirring every 4 minutes. Cover; set aside.
Rinse fish and pat dry. Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 4 1/2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add remaining 1 1/2 teaspoons oil; tilt dish to coat bottom. Arrange fish in dish, skin side up. When sizzling stops, turn fish over. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, brushing with remaining Teriyaki Sauce after 1 1/2 minutes. Cover; let stand for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.
Top fish with onion mixture, almonds, and coconut. Serve with lemon wedges. Makes 4 servings.
Teriyaki Sauce. Mix 3 tablespoons soy sauce, 2 tablespoons dry sherry or water, and 1 tablespoon each Oriental sesame oil and minced fresh ginger.
Per serving: 399 calories, 36 g protein, 9 g carbohydrates, 24 g total fat, 94 mg cholesterol, 861 mg sodium
