Preparing a healthy yet tasty meal doesn’t get much easier than this! This recipe is a very basic broiled teriyaki salmon dish. I brush thin coats of sauce on about every 3 minutes to get a nice glaze; adding the layers also prevents the sauce from burning under the broiler.
The restaurant selection in the small town where I live in has gotten even smaller this summer now that the Chinese restaurant has temporarily closed it’s doors for renovations. This makes me really sad because I can no longer get wonderful cheap Chinese junk food like crab rangoon without driving for half an hour. I have mentioned before that I hate frying things at home, it’s a big, messy, potentially dangerous ordeal and you have to use a ton of vegetable oil. I don’t think it’s worth it. So, I decided to try out baked crab rangoon.
I will admit that this baked version is not the same as the fried flaky crab rangoon that you get at chinese restaurants, but it is pretty good and it’s definitely easier to make. The butter helps add a little flavor and ensures that the wonton wrapper gets crispy; you just have to go in with the expectation that will not be the same.
Make an impressive dinner in less than half an hour with this “surf & turf” recipe. By cooking the steak first, then making the shrimp & sauce in the same pan – the shrimp mixture picks up some of the flavor of the meat which makes for some delicious crustacean goodness.
With steak, shrimp and wine on the ingredients list – this dinner is a bit of a splurge but it’s well worth it as this combination of flavors really bring out the best in eachother. If you don’t have white wine, some people say that chicken or vegetable stock makes an okay substitute but to be honest, I would probably look for another shrimp sauce recipe because you don’t want to spend all this money only to have it taste off!