Cá Hồi Chiên Tỏi Tây ( Pan-Seared Salmon with Sauteed Leek)


1-1.5 pounds Salmon

1 Leek

1 1/2 tablespoons Lime Juice

3 tablespoon Maggie Soy Sauce

1 tablespoon  julienned Ginger Root

1/2 teaspoon Ground Pepper

Olive Oil



Preparing Sauce

Ginger - cut ginger into fine julienne, make one tablespoon. Set aside. 

Leek - use only the white and light green part of leek. Slice leek thinly, make one cup. Set aside.  You can save the dark green leaves for cooking soup, stew, stock to add flavor and removed before serving.

In a mixing bowl, combine ginger, leek, lime juice, soy sauce, and pepper, and mix well.  Let it sit for about 5 minutes so that all the flavors release and blend well.


Preparing Salmon

Cut salmon into large pieces.  Set aside.


Marinating Salmon

Pour the sauce over salmon and marinate it for about 10 minutes.


Searing Salmon

Remove salmon from the the sauce, and leek. You don't want to fry the leek with salmon because the leek will be burnt by the time the salmon is cooked.

Bring a frying pan over medium high heat. Add about 2-3 tablespoons of olive oil. Once the oil is hot, gently place the salmon onto the pan. Do not flip the salmon right away as it will break apart. Let it cook one side until crisp and golden crust then flip over to cook the other side. 

Salmon is delicate and very easy to overcook even thick fillets of salmon will cook very quickly. Remember that the fish will continue to cook once it’s off the heat, so you want it to be slightly underdone when you take it off the heat.  Salmon tastes better on the rare side, when the center is still slightly pink.

Remove salmon from the frying pan. Place leek mixture into the frying pan and cook for a minute. Don't cook the leek too long as the water from the soy sauce will evaporate resulting in salty mixture.



Serve salmon with sauteed leaks over steamed rice and garnish with cucumber and tomatoes.

Eat Well. Be Healthy!