Salmon is my favorite fish, although I only like it prepared a few ways. I HATE smoked salmon (too salty), raw salmon (unless it’s FRESH, it’s too fishy) or poached salmon (too heavy). I like my salmon best from the Pacific, filleted (no steaks) and grilled. Atlantic salmon is too mushy for my taste. When David prepares salmon, it’s usually straight forward – salt, pepper and oil. He is awesome at getting a perfect crispy crust. When I make salmon, I tend to go the Asian route, creating a teriyaki-style marinade and pan grilling. It’s a bit hot, a bit sweet, and the addition of brown sugar allows it to develop into a nice glaze. I pair the salmon with simple steamed rice – I provide you with my method below and a vegetable, in this case spinach and bok choy wilted with leeks, garlic and pepper.
Ingredient List – Serves 2
- 2 salmon fillets
- 1/4 cup soy sauce
- 1 tablespoon dry white wine
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar (light or dark)
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon fresh grated ginger OR 1/4 teaspoon powdered ginger
- 8 garlic cloves
- 1 cup short or medium grain white rice
- One bunch spinach
- 3-4 heads small bok choy
- 1 leek
- 1/4 medium-hot pepper
Mix the soy sauce, wine, brown sugar, 2 tablespoons vegetable oil, 1/2 tablespoon sesame oil, cayenne pepper, ginger and 4 of the garlic cloves, minced. Marinate the salmon in a bowl or bag for about an hour.
Measure 1 cup of white rice. Add to a bowl and fill with water until roughly 1/2 inch over the rice. Allow to sit for about a half hour.
Trim bok choy, allowing around an inch of the white stalk to remain. Slice the remaining 4 garlic cloves and 1/4 of the hot pepper. Trim the leek so that only the white and light green portions are remaining and cut down the middle lengthwise.
Add two cups of water to a saucepan. Tie a hand towel around the lid of the pan, ensuring it’s taut along the interior of the lid. Bring the water to a boil. Drain the water from the measure rice and add rice to the water. Cover and allow to simmer for 20 minutes or until done.
Heat 1/2 tablespoon oil in a large sauce pan and 1/2 tablespoon oil in a smaller saucepan, both over medium-high heat. Add the leeks, garlic and pepper to the large saucepan and allow them to sizzle. Add the salmon to the smaller pan, skin side down, with around 1/4 of the marinade. Allow it to cook for a few moments. Turn the salmon and add another 1/4 of the marinade. Add the bok choy and then the spinach to the larger pan. After a few more moment turn the salmon again and remove the skin. Cover for a few for moments and then remove the lid, allowing the sauce to reduce a bit more. Give the spinach and bok choy a toss or two until it’s cooked. Check on the rice and remove it when done. Serve the salmon over the rice and greens with some of the reduced sauce. You may garnish with toasted sesame seeds, if you like.