Thursday, June 11, 2009

Soy-ginger glazed salmon and stir-fry

I am still on my fish kick, and I already warned my hubby that we're having fish tonight so prepare yourself. I've been craving Asian food lately so instead of giving into the compulsion to buy the nasty take-out (meh...sometimes the nasty take-out is the only thing that cuts it for you though), I decided I'm going to try a healthier version tonight. I'm warning you now, it's not going to be the most authentic stir-fry, because I'm using what I have on hand, so feel free to substitute or add to your little heart's content!

Soy-ginger glazed salmon


1 lb. of wild-caught salmon fillets (mine are skin-on)
1/2 c. soy sauce
1 inch of minced fresh ginger root
2 minced garlic cloves
3 tblsp. honey

Melt soy sauce, honey, ginger, and garlic together in a small saucepan until it just comes to a boil. Remove from heat and allow to cool for a few minutes. Pour sauce into 8 x 8 baking dish, placing salmon fillets inside skin side up. Baked at 400 degrees F for approximately 10-15 minutes (depending on how done you prefer your fish). Spoon extra sauce in pan over fish when serving.

Vegetable Stir-fry


1/2 cup of sliced carrots (I used a handful of tiny whole baby spring carrots I needed to use up from farmers' market)
About 10 button mushrooms, sliced (or your choice of mushroom)
One big handful of large spinach leaves, washed, stems trimmed, bunched and sliced
1 bunch of scallion, white and light green parts thinly sliced, green tops sliced and reserved for later
1 garlic clove, minced
1 inch of ginger root, minced
1 heaping handful of fresh snow peas, trimmed
oil for sauteing
soy sauce to taste (maybe 2 tblsp?)
cornstarch slurry (I admit that I eyeballed this...maybe 1/2 tsp. starch with 1-2 tsp. water, whisked to get rid of lumps - just enough to sauce up the little bit of liquid in the pan)

Heat oil in your work or saute pan on the stove. Add ginger, garlic, carrots, scallion, mushrooms, and snow peas. Stir to coat and move garlic around so it won't burn. Add a little more oil, as the mushrooms will soak it all up, and stir again, over medium high heat. Add spinach (still wet from washing) on top and stir to coat and wilt the spinach quickly. Add a few shots of soy sauce, to your taste, and a pinch or two of salt (omit the salt if you go heavy on the soy sauce - it would be too much salt). Once the spinach has wilted, and carrots and peas are partially cooked through but still have crunch (test if you need to by taste), make a well in the pan so that the liquid shows through. Add the cornstarch slurry and stir, over medium heat, to thicken the liquids. Add reserved green tops of scallion, and stir to coat veggies with the thickened sauce. Serve over your choice of rice, and the soy-ginger salmon.

Husband verdict: "This was actually really tasty...probably the best fish I've ever had." *mental high-five* Another fish victory!