OK so here's the deal. We're working our way through the first phase of the South Beach eating plan and I'm done with the whining at least for now. Last night's flavorful dinner helped solve that little problem.
A lovely piece of fillet from one of the silver salmons Big Guy caught a while ago marinated in a soy sauce, rice vinegar, ginger, Sriracha concoction for an hour then it hit the broiler for 12 minutes and here's the result.
Awesome moist and subtly spiced, it was even better perched on a bed of Asian style slaw in a creamy dressing made from a mix of mayonnase, white wine vinegar, soy sauce and sesame oil. Topped with sesame seeds and garnished with cashews it's a double whammy of Asian flavored delight. Darn near made our socks go up and down. Honest!
Broiled Asian Salmon on Creamy Slaw (from JBug’s Kitchen Antis adapted from myrecipes.com)
1 – 12 ounce salmon fillet
3 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 teaspoons rice vinegar
1-1/2 teaspoons grated fresh ginger
1/2 teaspoon dark sesame oil
1 teaspoon (or less) Sriracha
Combine soy sauce, brown sugar, rice vinegar, ginger, sesame oil and Sriracha and whisk to combine. Check salmon for pin bones and remove as needed. Place fillet into a zip top bag and add marinade. Seal bag and massage bag to distribute marinade. Refrigerate for 1 hour. Preheat broiler on high. Coat a nonstick oven proof sauté pan with cooking spray and heat over medium high until almost smoking. Remove salmon from marinade, reserving marinade. Place salmon in sauté pan, skin side down and cook for 2 minutes. Move salmon to heated broiler and cook for 12 minutes (or less depending on thickness of fillet). Meanwhile heat remaining marinade until boiling (I used microwave). Serve salmon with some sauce.
Creamy Asian Slaw
4 cups coleslaw mix
1/4 cup chopped green or sweet onions
1/4 cup torn basil leaves or cilantro
1/2 cup sliced snow pea pods
1 tablespoon sesame seeds
1/3 cup reduced fat mayonnaise
1-1/2 tablespoons white wine vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon cayenne pepper
1/4 cup cashew nuts or sliced almonds
Combine coleslaw mix, onion, basil, pea pods and sesame seeds in a medium bowl. In a smaller container mix together mayonnaise, white wine vinegar, soy sauce, sesame oil and cayenne pepper. Pour over slaw in bowl and toss to combine. Plate, topped with salmon. Garnish with nuts. Makes 2 servings.
A year ago - Coconut Pork Curry
Two years ago - Pear and Blue Salmon