Mike and I went to dinner last night for a siblings dinner at my sister-in-law’s home with his two brothers and spouses. Our sister-in-law is a fabulous cook and we both overate. So, tonight for dinner I was looking for something filling but much lighter and wanted an opportunity to try some new recipes. The Firecracker Alaskan Salmon was fabulous. It is a recipe I modified from Allrecipes.com, http://allrecipes.com/recipe/16699/firecracker-grilled-alaska-salmon/ which I modified a little.
I used 1.4# Salmon skinless filet and we oven roasted it instead of grilling. It’s 28 outside and too darn cold to make my husband stand outside on his day off.
INGREDIENTS FOR THE MARINADE:
- 1/2 C peanut oil
- 4 tbsp light soy sauce
- 4 tbsp balsamic vinegar
- 4 tbsp. scallion (I omitted this because I didn’t have any in the house)
- 1 tbsp. brown sugar
- 2 cloves garlic, minced
- 1 tbsp. fresh ground ginger or 1 1/2 tsp. dried ground ginger
- 1 to 2 tsp. red pepper flakes
- 1 tsp. sesame oil
- 1/2 tsp. salt
Mix all the ingredients together and in a glass casserole dish, marinate the fish filet 4 to 6 hours in the fridge, making sure to turn it over once or twice. You can also do it in a ziplock bag if the fish will lie flat. Remove the fish from the fridge about 1/2 hour before cooking to bring it to room temperature.
Salmon, like most fish, can be cooked at almost any temp, but today I was roasting asparagus as well, so I set the oven temp at 400.
Cover a rimmed cookie sheet with foil and spray with PAM olive oil spray. Drain the marinade and put the fish on the tray. Roast in the middle of the oven 15 to 25 minutes, depending on the thickness of your fish. (NOTE: The original recipe called for grilling the fish, or it could be grilled stovetop on a griddle pan).
Trim or break off the tough, fibrous ends of the asparagus. Cover a rimmed cookie sheet with foil and spray with PAM Olive oil spray. Spread out the asparagus in a single layer and spray with a little more PAM. Season with salt and pepper. Put the tray on the top shelf of the 400 degree oven. Shake the asparagus every few minutes. It will take about 20 minutes to cook. If you want it a little browner, turn on the broiler for a minute or two. It will be crisp tender and flavorful.
JICAMA/MANGO SLAW: This recipe was modified from Feasting At Home at http://www.feastingathome.com/jicama-mango-slaw/. The original recipe mentions cilantro in the title, but doesn’t actually include it in the ingredient list. The photo shows it finely chopped and tossed on top. I omitted this as neither my son nor I like cilantro. He doesn’t like the taste — in my case, it actually gives me a tummy ache. So, here’s my version:
- 1 jicama, approx 1 pound, peeled
- 1 mango, very firm and/or green. If it is ripe, it will turn to mush rather than shred
- 1/4 Red onion, sliced as thin as possible
- 1 carrot, peeled and shredded
- 1/2 to 1 serrano chili, seeds removed and diced
- Juice of 1 to 2 limes, and 1 tbsp. zest
- Juice of 1/2 orange
- 1 to 2 tbsp. olive oil
- Salt & pepper to taste
Carefully peel the jicama and using a box grater or food processor on the julienne setting, shred the jicama. Do the same with the mango. Add the serrano chili and red onion to the dish.
In a small bowl, mix the zest and juice the lime(s), orange juice, add the olive oil, salt and pepper. Mix well and pour over the slaw. Let it rest in the fridge for an hour or two, toss one more time and serve.
Since I’m doing weight watchers and was shy points today since we slept in and I missed a meal, I also served jasmine rice with dinner. It was filling, low calorie, and best of all delicious.