¼ cup oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onion, chopped
1 tablespoon Tone’s® Garlic Powder
1 tablespoon ginger, chopped
1 teaspoon Tone’s® Crushed Red Pepper Flakes
1 tablespoon sesame oil
1/8 teaspoon Tone’s® Salt
2 Salmon filets (8oz each)
•Preheat oven to 350⁰F.
•Combine all ingredients (except Salmon) in a medium bowl—blend well.
•Submerge salmon filets in mixture in the bowl and cover with plastic. Press plastic over the fish, making sure the plastic is touching the fish in the bowl. Refrigerate 2-4 hours.
•After 2 hours, heat 2 tablespoons of oil in a medium pan. Sear the salmon for about 4 minutes a side, then place pan in the oven for 10 minutes. Serve on top of rigatoni.
Goat Cheese Rigatoni
¾ lb. rigatoni
¼ cup butter
½ shallot bulb, chopped
1 garlic clove, chopped
4oz. goat cheese
1 cup white wine
Fresh parsley, chopped
Tone’s® Salt & Pepper to taste
•Cook pasta according to package directions until al dente.
•In a medium skillet, melt butter.
•Add shallot and garlic and sauté about 1 minute.
•Add white wine and cheese to the skillet and allow cheese to melt down. Season with fresh parsley and Tone’s® Salt & Pepper to taste.
•Add pasta and toss to coat in cheese sauce.
•Plate and add salmon on top before serving.