I love the savory flavors of this delicious meal. It's healthy and fresh yet very satisfying. The salad is raw and the fish is cooked outdoors so it's great for a warm summer day where the last thing you want is to be standing over a hot stove or turning on the oven for any reason. Pair it with a crisp glass of Rose or Gewurztraminer.
This may well become a staple of your summer menu. It's easy enough for a weeknight dinner and 'fancy' enough for guests too. I hope you'll give this one a try tonight.
Enjoy!
For the Soy-Glazed Grilled Salmon:
Yields 4 servings
4 salmon fillets (about 6 oz each)
2 TB low sodium tamari (soy sauce)
4 tsp honey
juice of 1 orange (about 3 TB)
1 tsp rice vinegar
1/2 tsp fresh grated ginger
1/2 tsp red chile flakes
sea salt & freshly ground black pepper
1) Season salmon fillets with salt & pepper, set aside. In a small bowl, whisk together the remaining ingredients. Pour half of the glaze over the salmon & allow to marinate at room temperature 10-15 minutes.
2) Heat the grill to 450 degrees. Place the salmon, skin side down on the hot grill. Baste with the remaining glaze several times while the fish is cooking to create a shiny glaze. Grill until just cooked through, without flipping, about 10 minutes.
For the Asian Slaw:
Yields about 6 cups
1 small head red cabbage, shredded
1/2 small head napa cabbage, shredded
3 large carrots, grated
2 scallions, white and light green parts only, thinly sliced
1/2 cup whole almonds, toasted & roughly chopped
1/2 cup dried apricots, roughly chopped
1/4 cup rice vinegar
1 TB toasted sesame oil
2 TB extra virgin olive oil
2 TB honey
1 tsp white or brown sesame seeds
sea salt & freshly ground black pepper
1) In a large bowl, whisk together vinegar, honey, oils, sesame seeds, salt & pepper. Add cabbages, carrots, and scallions. Toss cabbage in dressing. Set aside in refrigerator at least 30 minutes, or up to 2 hours.
2) When ready to serve toss cabbage again to re-incorporate dressing throughout. Season with salt & pepper. Sprinkle the apricots, almonds, and a few more sesame seeds over the top. Serve chilled.
For garnish:
1/2 ripe Haas avocado
1 ripe Nectarine
1) I garnish this with a few slices each of avocado and nectarine. Why you ask? Well, because nectarines are delicious right now and they bring out the flavor in the Rose. Avocados, because I LOVE them and I think they make everything better (sort of like butter).
I've been meaning to tell you forever that I tried this dinner and it was AMAZING!! My salmon didn't come out quite as lovely as yours, but the slaw is my new favorite. I made it again on Fourth of July for friends, and it was a great hit. I'm trying to make more time for cooking, so I'm looking forward to trying more of your recipes!
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