Salmon Steaks & Lobster Tails
Good evening everyone!
What’s for dinner on everyone’s menu? After my yoga sculpt class I went over to Sprouts market for some groceries and found some really fresh farm raised salmon steaks. I immediately bought two along with two frozen lobster tails. They were about 4 oz each, the salmon steaks were 6 oz each. I was shopping on a very empty stomach. And we all know what happens when one grocery shop on an empty stomach. You buy everything you SEE! HAHA. Fortunately, I was able to pull myself out of there without doing any heavy damage to my credit card. :)
So, how should I prepare this meal? I thought to myself I could use dill, capers and lemon for my salmon steaks, but then again I always use that recipe, maybe I should try something new. I know I have some cilantro in my fridge so I thought hmmm I can whip up an Asian fusion sauce. The soy sauce and the cilantro is the Asian part and I added in lemon juice and a splash of red wine vinegar and that’s the fusion part! So let’s get started and let the fun begin! :)
Ingredients for the Salmon: 2 pieces of salmon steaks, about 1 ½ inches thick 2 large garlic cloves, minced 1 handful of cilantro leaves, minced 1 sliver of ginger 4 tbps of soy sauce (I used Kikkoman) ½ a lemon, juiced 1 tbps red wine vinegar
1. Season the steaks with some salt and pepper. If you have time let this sit for about an hour in the fridge. That way it will allow the steaks to absorb the salt and pepper thoroughly.
2. In a bowl mix in the ingredients: garlic, cilantro, and ginger, then whisk in the soy sauce, lemon juice and red wine vinegar, mix well together and set aside.
3. Take the steaks out from the fridge and brush on the marinate.
4. Preheat the oven to 350 degrees.
5. Make sure the marinate is evenly coated, let this sit for about 10 minutes. Then bake it at 350 degrees for 30 minutes.
6. 30 minutes later, voila! Salmon steaks are done.
It looks delicious with a pop of flavors. I can taste the red wine vinegar and the lemon, a good citrus blend along with the soy sauce. You can pair this with a side of cooked spinach, baby bak choy or steam rice. I recommend pairing it with a plain side dish so that it doesn’t take away the flavors from this scrumptious dish. My husband couldn’t stop raving how delicious it was. I hope everyone enjoyed it as much as we did!
Moving onto the lobster tails, these bad boys weighted about 4 - 5 oz. each. They weren’t too small or too big. This recipe is so simple anyone can do it. I improvised and used whatever I have in my pantry. I guarantee it to be delicious and you would want seconds!
Ingredients for the Lobster: 2 lobster tails (fresh or frozen), 4-5 oz. 2 tbsp of unsalted butter ¼ tsp of dried basil 1 tbsp lemon juice a pinch of salt and pepper (s&p)
Directions: 1. Using a small mixing bowl, melt the butter in the microwave.
2. Mix in the dried basil, lemon juice and a pinch of salt and pepper. That’s it. I told you it was SIMPLE.