Asian Marinated Salmon

When someone brings you a fish, you eat and you eat well! A friend brought back a beautiful salmon from a recent fishing trip and a recipe I had seen over at my addiction, Pinterest, came to mind. 

The original recipe called for garlic powder. I swapped out the garlic powder for ground ginger. Just not crazy about garlic on salmon.

A little whisking, a little marinating and dinner is there. You can do this in the oven as well, but at the time I made this I was still down an oven and this was really nice on a grill pan. I like the way it caramelized at the edges. I don’t think it would have done that in the oven.

  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • ground ginger to taste
  • salt to taste
  • 1/3 C soy sauce
  • 1/3 C brown sugar
  • 1/3 C water
  • 1/4 C vegetable oil

Season salmon fillets with lemon pepper, ground ginger, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill pan. Place salmon on the grill pan (discard marinade). Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

NOTE: With the exception of the time to let the fish sit in the marinade, this is lightning fast to make. Great with any sides. I made a seaweed salad. Will post that later. Have to do it again, wasn’t happy with first results.

Chicken Teriyaki

There are only so many ways you can cook chicken before you start to resent Frank Perdue, and Murray, and that lovely couple Bell & Evans.

This wonderful recipe comes from Nigella Lawson’s Kitchen. Some really wonderful recipes in this book. This recipe may actually make my poultry resentment fade away.

The recipe is quick and flavorful, and different enough t make things interesting.  If you’re worried about the high sodium content, use low sodium soy sauce.

  • 2 T sake
  • 1/4 C mirin
  • 1/4 C soy sauce
  • 2 T light brown sugar
  • 2 t grated fresh ginger
  • Splash sesame oil
  • 1 3/4 pounds chicken thigh fillets (no skin or bones), cut or scissored into bite-sized pieces
  • 1 t peanut oil
NOTE: Don’t buy sake just for this recipe. You can use vermouth or white wine as a substitute.

Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can marinate the chicken in.

Add the prepared chicken pieces and let marinate 15 minutes.

Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.

Add the marinade to the chicken pieces and bring to a bubble, turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.

Remove the cooked chicken pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

Return the chicken pieces to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice or rice sticks, perhaps some steamed baby bok choy or other veggies of your choice.

NOTE: In the cookbook, Nigella made this with Sushi rice. On the series that went with, she made it with rice sticks. I found them in Trader Joe’s, but a lot of Asian sections in the supermarket have them as well.