Why do we see salmon dishes everywhere? I’m not sure if the popularity stems from the public or the professionals or the agri-farmers. No one can doubt that people love salmon flavor. And a huge world-wide industry has evolved go give us an endless supply — both farm raised and freely caught.
I think it is the professionals who contribute mightily to the salmon wave surrounding us. Salmon gives a chef a starting food profile that is rich: meaty texture, sweet when cooked, biting on the tongue. With a piece of salmon, you can go in many directions. You can smooth out that flavor with a velvety sauce, for example. Or, as in this recipe, you can apply Asian accents to intensify the tang and even the color.
This dish is lovely. You bite it. It bites you back. Not harshly, but distinctively. For her corporate team building events here at Cooking by the Book, Suzen faces a challenge. She would like people to come and cook together and create some wonderful dish that no one has tried before. But, corporate groups can be a tad conservative. Suzen has tried to get folks to try lamb chops or rabbit. And failed.
Her clients want beef or chicken or salmon. So this salmon dish is a delight for Suzen. The customer is happy at the start because they are going to be getting nice, “safe” salmon. Suzen loves to watch them cook this dish and see how the rising Asian aromas in the kitchen make noses perk up. Eyes search across the room and everyone wonders just what is being created. And then they taste. They take that first bite, the bite that bites back. And they smile. “I did not know salmon could taste like this,” is a common comment.
But it can. Do try this recipe. You’ll love it and I’m sure that you’ll enjoy it endless times.
Ah, you can do this with chicken, too, but the salmon is divine.
Grilled Ginger-Sesame Chicken or Salmon
Yield: serves 4
- 3 tablespoons ginger-root; fresh; minced
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoons hoisin sauce
- 1 tablespoons toasted sesame oil
- 1 teaspoon Sriracha sauce
- 1 teaspoon kosher salt
- ¼ cup minced scallions, white and green parts
- 2 boneless, skinless chicken breast halves, about 9 ounces each or 4 skin on salmon 5-6 ounce filets
To make marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, white parts of the scallions, and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Serve while hot and garnish with scallion greens.
Source: What’s for Dinner? by Curtis Stone
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/15th second at ISO‑3200