Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

15 June 2010

Soy- Glazed Grilled Salmon with Asian Slaw

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.


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).

1 comment:

  1. 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!