Goshen’s Spicy Salmon

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Goshen’s spicy salmon is a wonderful seafood delight that is a tasty way to prepare salmon. This dish is complemented will with white rice. Goshen’s spicy salmon combines spicy and sweet together for a uniquely tasty meal. This dish is easy to prepare gourmet meal. Goshen’s spicy salmon needs to be prepared the evening before. There is a little prep time and the cooking time is rather quick and easy.

Serves 4


· 4 salmon steaks about 8 ounces(about 227 grams) each

· 4 whole star anise or Chinese five-spice powder as a substitute

· The juice of 3 limes

· Finley grated zest of 3 limes

· 2 sliced lemon grass stalks

· 2 tablespoons (about 30 milliliters)of honey

· 2 tablespoons(about 30 milliliters) of peanut oil

· Salt and pepper

· Lime wedges to garnish


Step 1: The first step in Goshen’s spicy salmon is getting the salmon steaks and removing the middle bone from each steak; using a very sharp filleting knife, cut the fillets to make two strips from each one. Remove the skin by inserting the knife at the thin end of each piece of salmon and sliding it along under the flesh.

A tip for Goshen’s spicy salmon sprinkle 1 teaspoon of salt on the cutting board to prevent the fish from slipping while you do this.

Step 2: Roughly crush the star anise in a mortar with a pestle. Place the salmon in a nonmetallic dish and add the star anise, lemongrass, lime juice and zest and honey. Season well with salt and pepper as desired, and turn the salmon strips and coat on both sides. Cover and set in the refrigerator to marinate overnight.

Step 3: The next step in Goshen’s spicy salmon is to pull out the marinated salmon and carefully drain the salmon. Reserve the marinade for later and pat the salmon dry with a paper towel. Heat a frying pan and add the oil. When the oil is hot add the salmon and stir constantly until cooked.

Step 4: Increase the heat and add the marinade and bring to a boil. Cook for a few minutes or until desired then remove and garnish with lime wedges and serve.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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