Wednesday, May 21, 2014
Asian Inspired Salmon & Slaw
An ARC (Advanced Reader Copy) for Thug Kitchen's upcoming cook book (out in October) showed up at work yesterday. There are six recipes in it to entice the buyer...and believe me it worked. I even marked on my calendar the release date for the book. Anyways, there is a recipe for a Spicy Peanut Slaw in there that sounded delicious, and inspired my very simple (yet tasty) Soy/Ginger Oven Roasted Salmon. The slaw recipe will serve 4 or so (I didn't bother cutting the recipe...who doesn't love leftover slaw for lunch?) and the salmon is for an individual serving.
Large Stainless Steel Bowl (glass is fine too)
Sm. Mixing Bowl
3C Green Cabbage, thinly sliced
3C Red Cabbage, thinly sliced
1 Carrot, cut into matchsticks
2 Scallions, thinly sliced (entire onion)
3T Peanut Butter
2T Hot Water
2T Seasoned Rice Vinegar (such as sushi rice vinegar)
3T Lime Juice, fresh squeezed
1T Fresh Ginger, minced
1T Sirachi (or favored Asian hot sauce)
Put all your veg together in a large bowl, and toss to mix all together.
While the veg sits, whisk all the other ingredients together in a small bowl until well combined. Toss dressing with veg and let sit for a few minutes, to give the flavors a chance to marry.
Glass Baking Dish
Sm. Salmon Filet
2T (or so) Low-Sodium Soy Sauce
1T Dark Brown Sugar
2t Fresh Grated Ginger
Preheat oven to 375
Place salmon filet in well oiled roasting pan.
While oven is pre-heating whisk all the soy sauce through ginger together in a small bowl. Spread soy mixture over salmon and roast in the over for roughly 15-20 minutes. Until salmon cooked to desired doneness.
Serve salmon nice and hot and slaw is best served room temp, so you get all the flavors.