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Peach Habanero Salmon
When buying salmon, always look for healthy Wild Salmon.
This recipe is very tasty and doesn’t take much time to prepare it.
Preparing the pan first under the broiler before cooking the salmon develops an awesome flavor!
Preheat oven on Broil:
Drop 3-4 TBS Butter in a glass or ceramic pan and place it in the
oven to melt
Set the timer for 4-5 min until it melts
In the meantime prepare the marinade dressings next
In a Bowl mix together the marinade dressing:
1/4-1/2 Cup Doc's >Peach Ember Sauce
1 Lime, freshly squeezed
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Thyme
1 tsp Grated Ginger
Sea Salt & Black Pepper to taste
Add: 2 lb Salmon Filets in the marinade and gently cover them thoroughly
Place filets in the prepared pan, baste the filets with the butter you just cooked and broil the filets for 6-8 min. Do not overcook or they will be dry. To check for doneness, the salmon should feel firm, not spongy and should be opaque and easily flake with a fork. NOTE: If you have filets that have skin, then place the skin side down in the pan before cooking. When done, the skin should easily pull off with a knife. If not, place in oven for about 1-2 more minutes. (The cooking time may vary depending on the size of filets)
Baking the filets as a general rule for doneness would be 10 min per one inch of thickness, but this recipe is for BROILING
After cooked, drizzle more lime juice to taste and add more of Doc's Sauce as desired
Garnish with fresh chopped Cilantro and freshly grated Ginger Serve with a salad from Doc's
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