An Asian-Inspired Salmon Dinner for the Home Cook
March 16, 2011 by Joan in Asian, Fish/Seafood, Recipe Development, Rice/Risotto, Uncategorized | 16 Comments
I love cooking with Asian flavors. Coincidentally (or is it not?), whenever I do, it’s a healthy and colorful meal.
Many people are intimidated to attempt Asian cooking in their own kitchens but the truth is that it’s really simple. All you need are a few specialty items in your pantry. Soy sauce, mirin, miso, rice vinegar and sesame oil are good staples. Add srirachaca chili sauce, if you like a little heat.
It’s just that simple.
The menu here is marinated salmon steak, brown rice with edamame, and a grilled scallion, radish and cucumber salad.
Asian-Inspired Salmon + Brown Rice
Ingredients
- salmon steak
- red bean miso
- mirin
- rice vinegar
- fish sauce
- sesame seeds
- brown rice
- edamame
- garlic
- chicken broth
- radish
- scallions
- cucumbers
- Create a marinade of red bean miso, mirin, rice vinegar and a dash of fish sauce for the fish, sprinkle top with sesame seeds and let sit for at least 15 minutes before popping in oven.
- Bake with a few green onions and radish at 350F for about 10-12 minutes. Finish under broiler for 2-3 minutes.
- Saute a little minced garlic in the bottom of a rice pot, add brown rice, some salt to season and set to cook.
- About 5 minutes before done, throw a handful of edamame into the pot.
Finishing Touches: Drizzle grilled scallion, radish + fresh sliced cucumber with sesame oil and rice vinegar. Add a few chow mein noodles for crunch and fun.
Note: I use a wasabi-flavored sesame oil and chili-flake rice vinegar for extra flavor and a little heat.
[This recipe was featured in today's issue of Honest Cooking, a really cool new online magazine.]
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
16 Comments
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what a beautiful meal and I am sure the flavors were as nice…
Very healthy Joan…love the wasabi flavoured sesame oil too!
Looks like a perfect meal – gorgeous colors! Great staples – a lot of people also assume “Asian food” is one cuisine – sriracha and mirin, for example, are from two entirely different cultures and styles of cooking.
Noted. This is Americanized-fusion-Asian.
This is a very colourful dish…lots to attract the eye. If this dish were a woman…I would be turning my neck to watch this blonde walk down the street.
Gorgeous photos Joan. Really spectacular. My pantry has those ingredients except the chili sauce. I better get cooking.
Sam
I am inspired to try more Asian cooking in my kitchen Joan.
Perfect! That’s why we blog.
I know you’ll enjoy it.
Peter is just too funny…but I agree a beautifully executed dish.
That looks great and I congratulate you on getting this recipe published!!! Your blog really shows what happens around the world!
Joan: i adore this way of making salmon. I sometimes use the milder white miso. Great sides too!
healthy and colourful – you are so right…this sums up your lovely cooking Joan.
Such lovely flavors and freshness with the edamame, mirin, sesame and wasabi is completely drool worthy Joan:) Love all your foods!
chow! Devaki @ weavethousandflavors
Congrats on the feature on Honest Cooking! This looks amazing. Your pix are wonderful too, so vibrant!
Simple, delicious, nutritious and absolutely gorgeous? YUM! I do prefer the fillet to the steaks – they seem less fatty. Is that my imagination?
This is definitely a winner!
Valerie
Joan, you have a knack for making Asian food simple, love this and salmon!
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