Seafood was never dominant on the menu of my eating habits until recently. Don’t get me wrong, I enjoyed the cuisine of the water world. For me personally, being a creature of habit, I indulged more in poultry or beef. Perhaps internally I feared cooking seafood due to how fragile it can be.
Regardless, the decision was made to introduce more seafood into my daily eating habits for the betterment of my physical health. Along the great expanse of options, I chose to concentrate on salmon and white fish for starters. One would think it would be wise to start with simple and easy to make dishes. Obviously it was not the case here.
Not only did I decided to eat more salmon and white fish dinners, but why not tackle asian flavors. Because of my culinary background and mildly aware of asian cuisine, there wasn’t a loathing fear, but an approach to caution. “What if I screw this up” always lingered in the back of my mind.
Soon the refrigerator was filled with ginger, scallions, bok choy, and the pantry with sesame seeds, soy sauce, sesame oil, and oyster sauce to name a few. For a brief moment it felt like the East was meeting with the West in the kitchen. We are all aware this was not the first time such a concept was created, but for me it was considered a breakthrough.
By no means am I claiming to be a professional in the arena of asian cuisine or seafood. In this post I am simply sharing with you a straightforward and uncomplicated recipe for a lovely salmon dinner accompanied by fresh vegetables. There are multiple ways to cook salmon and present it. Today we are keeping it elementary.
The following will create 2 servings.
1 Large sealable bag (Set aside for marinade)
2 Pieces of 12 oz skinless or skin on salmon
1 Tablespoon of olive oil or coconut oil
HONEY SOY MARINADE (Yum!)
4 cloves of garlic, minced
2 Teaspoons of ginger, minced
½ Teaspoon of red pepper
1 Tablespoon of olive oil
⅓ Cup of soy sauce
⅓ Cup of honey
*Use portions as desired. Keep in mind each of these listed will render down over time in the pan.
FRESH VEGETABLES (Even better!)
2-4 Cups of fresh bok choy
1/2 Cup of shredded carrots (pre-shredded…way easier)
1/4 Cup of chopped scallions
1 1/2 Cups of sliced mushrooms
Fresh Vegetable Seasoning
1 Teaspoon of sea salt
2 Tablespoons of sesame seeds
1 Teaspoon of ginger, minced
1 1/2 Tablespoons of sesame oil
1 Tablespoon of soy sauce
*Cut your vegetables prior to placing your salmon on the burner.
Step One: Pre-heat your oven to 350 degrees.
Step Two: To begin, place the salmon in a sealable bag or medium-sized bowl.
Step Three: In a small bowl or measuring cup, combine the marinade ingredients and mix together well.
Step Four: Pour half of the marinade on the salmon and be sure to save the other half for later.
Step Five: Let the salmon marinate in the refrigerator for at least 30 minutes. If you desire longer, feel free to expand your time.
Step Six: In a medium pan, heat 1 tablespoon of olive oil. Next gently lay the salmon into the pan away from you. This helps keep the hot oil from splashing on you. Be sure to discard the used marinade. You do not want to use this. Hence why we are saving the other half.
Step Seven: Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes. You will be able to watch the color change in the salmon as it cooks in the pan. The goal is to create a nice crispy outer layer on your salmon.
Step Eight: Once the outer layer is crispy, reduce your heat to low and pour in the remaining marinade and reduce while allowing the salmon to cook reaching an internal temperature of 145 degrees.
Step Nine: While the salmon finishes cooking and the marinade reduces, place your mixed vegetables in a medium-sized pan over medium heat with a tablespoon of olive or coconut oil.
Step Ten: Your vegetables will render down in size as they cook. Once they have rendered down add your fresh vegetable seasoning all at once and mix in well with the vegetables.
Step Eleven: Reduce your heat to low and allow them to cook through until the desired state.
Now your salmon and vegetables are cooked and it’s time to plate them. The wine I chose to serve with this was a bit unorthodox, but they paired well together. A bottle of 2016 Esporao Reserva from Portugal will compliment this dish and cause it to flourish. I’m sure it’s hard to imagine an Asian dish such as this to be married to a red wine like such. Trust me, eating and drinking is an adventure, so lighten up a little. Ultimately it’s your palate and it deserves the best. Choose what you prefer and go with it.
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