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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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With all the studying and working as I go through nursing school, I came up with this rich and elegant dish. I am working on one that is not so filled with cholesterol but it is SO GOOD I cannot help myself! Ingredients:
2 -3 lbs skinless wild salmon fillets |
3 tablespoons low sodium soy sauce |
3 bunches green onions |
2 lbs of 15-20 count tiger shrimp |
1 -2 cup mayonnaise (not miracle whip!) |
Directions:
1. Preheat oven to 400°F.
2. Remove the 'mudline' of the salmon by making a lengthwise 'v-shaped' cut (about 1/4 wide) and remove the grey colored flesh and discard. (This is where the sensory organs of the fish are and where most of the toxins in the fish are).
3. Finish preparing the salmon by cutting the rest of the fillet into 2x2-inch squares and marinate them in the Soy Sauce for 20 minutes, turning at least once to ensure the fish is marinated on all sides.
4. French the green onions lengthwise and finish by cutting into 2-3 pieces.
5. Peel and de-vein the shrimp.
6. Make a layer of the green onions in the bottom of a glass baking dish that is just big enough to hold your salmon pieces. Everything should be packed tight when done.
7. Arrange the shrimp in an even layer over the green onions.
8. Arrange the marinated salmon over the shrimp and onions and pour soy sauce over all.
9. Spread the mayonnaise over the salmon like you are icing a cake making sure to evenly cover and out to the edges of the baking dish.
10. Bake at 400°F for 20 minutes or until light brown on top.
11. Plate and enjoy with biscuits, light salad, and a white Bordeaux!
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