Sunday, February 13, 2011

Ginger & Soy-Glazed Salmon with Cilantro Cabbage Slaw and Wasabi Mashed Potatoes

These recipes come together very quickly for a delicious, impressive, attractive, healthy, and cohesive menu. I made it for two of us on a weeknight, but I would certainly prepare this for company as well. The salmon marinade gives it great flavor, but are strong enough that it doesn't need to rest - just brush it on and cook. The slaw can be chopped and mixed while the potatos are cooking, and the potatos can be mashed while the salmon is cooking and in 30-40 minutes, you have a fantastic dinner.

Ginger-Soy Glazed Salmon
serves 2
2 portions salmon fillet
1 clove garlic, minced
3/4" width fresh ginger root, grated or minced
2 teaspoons soy sauce (I use reduced-sodium)
1 teaspoon rice wine vinegar
2-3 drops sesame oil

Mix ingredients (except salmon) with small whisk and brush onto salmon fillets. Bake at 400 for about 15 minutes, or grill.

Wasabi Mashed Potatoes
serves 2
2 medium-sized red potatoes, or 6-8 red fingerlings
1 tablespoon wasabi paste, or to taste
splash of broth
splash of milk
splash of cream

If using larger potatoes, cut into smaller pieces so that they will cook evenly. Boil until easily pierced with a fork, about 8 minutes. Drain, add liquids and mash. Stir in wasabi to taste.

Cilantro Cabbage Slaw
serves 4
1/2 a head of napa cabbage, grated or thinly sliced crosswise
1/2 cup chopped fresh cilantro
1/2 red bell pepper, thinly sliced into stripes and then diced
1 tablespoon seasoned rice wine vinegar
1 tablespoon olive oil

Whisk together oil and vinegar. Toss with remaining ingredients.

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