新年快乐 xin nian kuai le! Happy Chinese New Year!
If we were in Thailand, the Chinese community would celebrate new year’s eve (Saturday) sampling every kind of meat to ensure that in the coming year, no one goes hungry. For millenia, the Chinese have been obsessed with food, and I admit that’s one thing I’ve inherited. Perhaps that’s one reason why I blog about food! I certainly spend most of my budget on food. And having salmon (@7.00 per pound) on such a special occasion is indeed a splurge.
I found this on Simply Recipes–I was looking for something quick and easy, of course.There were four marinades but I chose this one because of the flavors: ginger, garlic, soy sauce, and mirin. You can’t go wrong with these. I’ve adjusted the measurements to taste.
Grilled Salmon in Teriyaki Marinade with Mirin
1 1/2 pounds salmon fillets
1/4-1/3 cup soy sauce
1/4 mirin or seasoned rice vinegar
2 heaping tablespoons brown sugar
4 large cloves garlic, minced
1 inch ginger, zested
1 scallion minced fine
2 tablespoons canola oil
Red pepper flakes, optional
Wash and pat dry the fillets with paper towels. Slice each fillet into 1 1/2 inch strips by following the grain. I got 6 strips from 1 1/2 pounds of salmon fillets. Set aside. Prepare a shallow baking tray by covering it with a thick layer of aluminum foil. Spray with cooking spray. This will make clean up easier. Set aside the baking tray.
Put the rest of the ingredients into a large bowl or a shallow pan. Dip the salmon strips in the marinade, turning to coat thoroughly. Let stand in the marinade 20 minutes. Put the strips on the prepared tray skin side up.
You can grill these strips on a barbecue or simply broil them as I did. It took 3 minutes in my broiler to blacken the skin to a delicate crisp. Gently turn the fillets and broil for an additional minute.
I served the grilled salmon with coconut kale and green bean medley. The green bean medley is an old favorite from the Betty Crocker cookbook. I’ve forgotten the exact recipe and I now make it with whatever I have on hand. This time around, I’m using the method I used to cook the baby bok choy last night.
Green Bean Medley
1 pound green beans, trimmed
1 pound small carrots, sliced diagonally
1/2 onion, sliced
1 cup of baby bella mushrooms (can use shiitake or button mushrooms)
4 cloves garlic, minced
1 inch piece of ginger, zested
1/4 cup chicken stock
2 teaspoons oil
Heat the oil in a skillet. Add the garlic, onions, and ginger and cook until fragrant. Add enough chicken stock to cover the bottom of the pan, scraping up the bits of garlic and ginger. Cook the carrots first. After a minute, add the green beans and the mushrooms. Cook until tender, about 3 minutes.
- Recipe du Jour: Mirin Glazed Salmon (cafeleshay.wordpress.com)
- Crispy teriyaki salmon with grilled zucchini strips (thefoodieteacher.com)
- Chinese New Year (kathskitchensync.wordpress.com)