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I’ve been on a serious fish craze this summer. Unfortunately, I cannot have a BBQ due to my building’s restrictions – which is always my preferred method of cooking- so I’ve been experimenting with different recipes for baked or pan-seared fish. For everyday dinners, I tend to stay minimalistic: olive oil, dried spices, lemon. Classic and, if cooked properly, delicious. When having guests, though, I like to be a little more adventurous where taste is concerned.
Many friends have told me that they opt not to cook fish, either because they think it’s too complicated or because they think it’s bland. Well, if you’re of a similar mindset, give this recipe a try!! This salmon packs a lot of flavour, but is not overpowering. You can prepare and marinate the filets beforehand and the actual cooking time is very short. The marinade ensures that the fish will be moist AND have an excellent flavour. If you’re expecting a larger dinner party, follow the baking directions so all the fish will be ready (and hot!) at the same time, which alleviates of lot of the hosting stress.
I chose to prepare rice noodles as a side, but I suspect Jasmine rice would be equally delicious; it’s simply a question of personal preference. I had leftovers of this dish the next day for lunch and believe it or not, it was just as- or dare I say even MORE- tasty.
Asian-Inspired Salmon
Makes 2 servings
Ingredients:
2x 1 pound salmon fillets, fresh or thawed
Marinade:
1/4 cup rice vinegar
1/4 cup veggie oil
1/4 cup honey
2 cloves garlic, minced
1 tblsp soy sauce
1-1 1/2 tsp of fresh ginger
1 jalapeño, minced or finely sliced or red pepper flakes
Sauce:
2 tblsp sesame oil
2 tblsp chili oil
3 tblsp chicken broth
3 tblsp rice vinegar
1 tblsp soy sauce
1 tblsp warm water mixed with 1/2 tsp cornstarch
1 jalapeño, minced
1 tsp ginger
2 cloves garlic
Cilantro or green onion, finely chopped, to taste
Sesame seeds, to taste
1/2 package of rice noodles or 2 cups of Jasmine rice
Directions:
1. Make marinade:
- Put all ingredients in a saucepan and bring to a boil.
- Simmer for 10 minutes until thickened.
- Place fillets in a large ziplock bag.
- Once the marinade has cooled, pour into ziplock over salmon, seal the bag and swish the contents around so that the fish is covered by the marinade
- Place in fridge for several hours or overnight.
2. Make sauce for noodles or rice:
- Heat oil over med. heat in a wok or frying pan.
- Add garlic, ginger, and jalapeño and cook for about a minute.
- Add chicken broth, vinegar, and soy sauce and simmer for a few minutes. – Add the water and cornstarch mixture.
- Simmer until sauce is thickened.
- Cook noodles or rice according to package directions.
- Add the cooked rice noodles to the sauce.
- Add chopped cilantro and red pepper flakes to taste.
3. Cook fish :
To pan-fry:
- Place a frying pan or wok on med-high heat allowing it to warm up for at least a minute.
- Add 1-2 tablespoons of the marinade and place fillets in the pan.
- Fry the fish for 3-5 minutes depending on the thickness of the fish.
- When it’s done it will flake apart easily!
To bake:
- Preheat oven to 350F.
- Line a baking dish with aluminium foil, place the filets in the dish and add 3-5 tablespoons of the marinade on top.
- Bake for 15 to 20 mins (start checking at 15… 20 is an ABSOLUTE MAXXX!!)
Adapted from: http://glutenfreemommy.com/pan-seared-salmon-with-thai-rice-noodles/
