ShareThis Page
Home

Asian-flavored salmon brightens winter dinner

| Tuesday, Jan. 31, 2012

To brighten a winter evening, serve ginger-soy sauce seared salmon coated with toasted sesame seeds.

The recipe calls for wild salmon. If you can't find it fresh, use frozen wild salmon. Look for "wild caught" on the label. Try not to overcook the salmon. The general rule for cooking fish is to cook it for 8 to 10 minutes for each inch of thickness. I like to cook it for 8 minutes. The fish will continue to cook in its own heat after it is removed from the skillet.

It takes a few minutes to trim them, but fresh snow peas add a sweet crunch to the Chinese noodles. Broccoli florets can be a quick substitute. Add them to boiling water for 2 to 3 minutes, and then add the Chinese noodles.

One of the niftiest food-wine pairings you'll ever try is rare, seared salmon with red, fruity pinot noir.

Sesame Seared Salmon

• 1 teaspoon sesame oil

• 3/4 pound wild salmon fillets

• 1 tablespoon honey

• 1/2 tablespoon chopped, fresh gingerroot or 1/4 teaspoon ground ginger

• 2 teaspoons low-sodium soy sauce

• 1/2 tablespoon toasted sesame seeds

Heat the olive oil in a nonstick skillet over medium-high heat. Add the salmon and saute for 5 minutes. Meanwhile, mix the honey, ginger and soy sauce together. Set aside. Turn the salmon and saute for 3 minutes for a 1-inch thick piece of salmon. Remove the skillet from the heat, spoon the sauce over the salmon and let warm in the skillet for about 30 seconds. Remove to individual dishes and sprinkle sesame seeds on top.

Makes 2 servings.

Nutrition information per serving: 316 calories, 14 grams fat (3 grams saturated), 78 milligrams cholesterol, 38 grams protein, 10 grams carbohydrates, 0 dietary fiber, 279 milligrams sodium.

Chinese Noodles With Snow Peas

• Water

• 1/4 pound Chinese noodles

• 1/4 pound fresh snow peas, trimmed

• 2 teaspoons sesame oil

• Salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil. Add the noodles and snow peas. Let boil for 2 minutes and drain. Toss with the oil, and season with salt and pepper.

Makes 2 servings.

Nutrition informaton per serving: 283 calories, 7 grams fat (1gram saturated), 48 milligrams cholesterol, 10 grams protein, 45 grams carbohydrates, 3 grams fiber, 15 milligrams sodium.

SHOPPING LIST

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 bottle sesame oil, 3/4 pound wild caught salmon fillets, 1 jar honey, 1 small piece fresh ginger or ground ginger, 1 small bottle low sodium soy sauce, 1 container toasted sesame seeds 1 small package Chinese noodles and 1/4 pound fresh snow peas.

Staples: salt and black peppercorns.

Helpful Hints:

• Toasted sesame seeds can be found in some supermarkets. If toasting your own, to save cleaning time, brown the sesame seeds in a skillet for 30 seconds, remove and use the same skillet to cook the salmon.

Countdown:

• Place water for Chinese noodles on to boil.

• Prepare salmon

• Make Chinese noodles.

Linda Gassenheimer is a food writer for The Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, 503 Martindale St., Pittsburgh, PA 15212; or e-mail tribliving@tribweb.com .

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me