Sweet and Sour Salmon:
- 1 each red, yellow, green bell pepper
- Sweet and Sour sauce
- Soy Sauce
- Coarse Sea Salt
- Granulated Garlic
- Olive Oil
Pre-heat oven to 380 degrees.
Season salmon as follow per pound of fish:
1tbsp low sodium soy sauce
1tsp coarse sea salt
1tsp garlic powder
Rub seasonings onto the fish to evenly distribute.
Heat 2tbsp olive oil and 1tbsp unsalted butter over medium heat in a large skillet with low sides. We want to get the salmon crisp, using a skillet with high sides will cause the fish to sweat and steam.
Increase fire to medium high and place salmon in skillet skin side up. Saute until golden brown and crisp, about 5min.
While salmon is sautéing, finely dice ¼ each red, yellow and green bell peppers (remember this is per pound, so if you’re making a lot of salmon, you may need more).
Turn salmon and saute skin side down for 3-4 min. Then transfer to oven. If you’ve used a cast-iron skillet, you can transfer the skillet directly to the oven. Otherwise, grease a baking dish with 1tbsp olive, or any other flavorless oil and place the salmon steaks in the pan.
Bake uncovered at 380 degrees for 20min.
Remove pan from oven and glaze with sweet and sour sauce. (You can make your own or use LaChoy Sweet and Sour, like I normally do).
Sprinkle 2tbsp chopped bell peppers on each piece of salmon and return to oven and bake 10 more minutes until glaze bubbles and thickens and the edges of the peppers begin to brown.