Ingredients:
• 1 cup ginger-lemon kombucha
• 3 tablespoons soy sauce
• 3 tablespoons unseasoned rice vinegar
• 3 green onions, chopped
• 1/2 cup olive oil
• 3/4 teaspoon red pepper flakes
• Kosher salt
• 1 1/2 pounds sockeye salmon
• 1 tablespoon neutral vegetable oil
• Flaky sea salt
• 2 T olive oil
Directions:
- Combine all ingredients except salmon in mixing bowl.
- Place thawed salmon in deep dish and pour marinade over salmon.
- Marinate for 2-12 hours .
- After salmon has marinated, pan fry over medium high heat with olive oil until reaches internal temp of 145 degrees F.
ADAPTED RECIPE BY MARISA DOOLEY
Ingredients:
1 cup ginger-lemon kombucha
1⁄4 cup olive oil
3 tablespoons soy sauce
3 tablespoons unseasoned rice vinegar
3 green onions, chopped
1 teaspoon kosher salt
3⁄4 teaspoon red pepper flakes
1 1⁄2 pounds sockeye salmon portions
2 tablespoons neutral vegetable oil
Directions:
1. Combine the kombucha, olive oil, soy sauce, rice vinegar, green onions, salt, and red pepper flakes in a bowl and whisk together.
2. Place the thawed salmon in a baking dish skin side up, and pour the prepared marinade over the top. Move the salmon pieces around a little bit to ensure they are fully coated in the marinade.
3. Cover the salmon with foil or plastic wrap and place it in the refrigerator to marinate for 2-12 hours.
4. Just before serving, heat a large cast iron skillet over medium-high heat. Add the vegetable oil. When the oil just starts to shimmer, place the salmon portions in the skillet flesh side down and sear for 3 minutes until golden brown. Carefully flip and cook for another 2-3 minutes on the second side or until cooked through to an internal temperature of 145 degrees F.
5. Garnish with additional sliced green onions and serve immediately.
Tags:
