It's been a while! I'm trying to get back into the whole food thing and have been planning to start cooking one 'nice' meal a week; an entree and at least one cooked side dish. The dishes don't have to be complex or involved, but they should be a little bit more special than heating up a pizza or my signature one-bowl meals. In preparation, I have been updating my online recipe archive from a huge stack of magazine tears I have been collecting for years.
Last night I keyed in an easy, great looking recipe for Wasabi Salmon from InStyle magazine (Dec 2003). I'm guessing this dish would be lovely paired with simple soba noodles or white rice and a crisp little salad.
2 tablespoons low-sodium soy sauce
1 teaspoon wasabi powder
1 teaspoon bottled minced fresh ginger
1/2 teaspoon dark sesame oil
4 6 ounce skinless salmon fillets (1 inch thick)
To speed preparation, heat the skillet while the fish marinates. Serve with pickled ginger and white rice topped with chopped green onions.
Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occassionally to coat. Remove fish from the bag, reserving marinade.
While fish marinates, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add fish; cook 3 minutes. Turn fish over. Reduce heat to medium, cook 8 minutes or until done.
Yeilds: 4 servings (1 fillet per serving)Posted by rebecca on September 02, 2004 | TrackBack