-Asian Salmon
-Sesame Sauteed Snap Peas
-Brown Rice
Sometimes things just work out the way they should.
For example, when you buy too much salmon for just two people on accident and end up stumbling across a recipe that is perfect for freezing.
The problem began when I asked the lady at the seafood counter for 2-3 servings worth of salmon. Somehow that translated into 1.6 pounds and enough for at least 4 servings....uhhhh okay then. Time to figure out something to do with extra salmon!
I knew I wanted to make the salmon Asiany {shut up, spellcheck...it's a word!} but I didn't have a recipe pinned down. When I got home from work I typed "Asian Salmon" into the Googster and a recipe popped up that looked good and required very few ingredients {all of which I had on hand}.
As I started reading over it I realized that not only was it perfect for tonight, but it also was perfect for freezing and eating later. SCORE. This recipe could pull double duty!
Freezer salmon getting ready to be put in the freezer and tonight salmon getting all flavory {also a word}.
Getting ready to go to the oven.
As the salmon baked I cooked some brown rice and sauteed some snap peas for side dishes.
And here's the finished product! Aint she a beaut?!? It tasted great too! Alex and I aren't huge salmon fans so we were a little apprehensive about how we would like this but we both gave it two thumbs up!
Asian Salmon
Source: Joelen's Culinary Adventures
My changes in purple.
4 salmon fillets, skinless {ours had skins...no biggie} and deboned
1 tablespoon Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1 clove garlic, minced
1 teaspoon ginger, minced
1 stalk green onion, sliced for garnish
{I upped the amounts of the dijon, soy sauce, & olive oil a tiny bit so I would have enough for the freezer salmon and the tonight salmon...we like lots of sauce}
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper {we used foil}; set aside.
Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place marinated fish on parchment lined baking sheet and bake in the preheated oven for 5-7 minutes {I baked for closer to 10 minutes and it was still a little on the rare side}. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.
* To make ahead/freezer meal - Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Pour marinade in a quart size freezer bag and add the salmon fillets. Seal and freeze. When ready to prepare, preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place salmon on baking sheet. Bake in preheated oven for 5-7 minutes. Remove from oven and allow to rest for 2-5 minutes. before serving. Garnish with sliced green onions and serve.
Sesame Sauteed Snap Peas
Source: Me
1 teaspoon sesame oil
2 cups of fresh snap peas
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
1 tablespoon roasted sesame seeds
Heat sesame oil in a skillet over medium heat. Add snap peas to the pan and stir fry for about 3 minutes. Then add the garlic, ginger & soy sauce to the pan and continue to stir fry for about 3 more minutes. Sprinkle sesame seeds on the peas and then remove from heat. Serve.
I heart salmon- It's so easy to make! Your Asian-y way sounds superb! I gotta try it... and I agree... what's with spellcheck trying to hold our creative juices back?!
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