Tuesday, February 15, 2011

Grilled Salmon with Spicy Ginger Sauce


Today was Valentine's Day.

Oh, come on. You know better. You've seen dogs eat.

Right. You and I both know going out on Valentine's Day wouldn't be like that at all. You couldn't pay me enough money to try to go out and eat, reservations or not. Nope. No way.


Not this, either.


And while my love of all sports is legendary (cough, cough), certainly not this.


Besides, I'm still reluctant to leave my bathroom, so very recently returned to me. I'm celebrating Valentine's Day with it.



Also, there was the truth that I wasn't feeling all that great today, and leaving the house was not high on my list. During Insanity this morning, Shaun T beat me up, took my milk money, and left me lying in the dirt on the playground.

So I needed a quick dinner option for tonight. Pootie has been jonesing for some fish, so we picked up some gorgeous salmon yesterday at Fresh Market.

Pretty!

This is a recipe I found on Fine Cooking by one of my favorites, Tony Rosenfeld. Of course, I had to modify it, because in making my grocery list for the weekend, I suddenly forgot how to read, and missed two or three ingredients that I needed. Also, I don't cook fish in the house if I can help it, since I don't have my new vent-a-hood (coming soon with the Big Little Kitchen Redo!) and I hate the way fish makes the house smell. So I usually grill it.

Preheat a gas grill to about 500. Put the salmon on a foil lined roasting pan topped with parchment. Sprinkle the salmon with kosher salt, pepper and about 1/2 tsp. of coriander. I love the way that stuff smells.



Set that aside while the grill heats up.

Dice half of a large red bell pepper and mince 2 Tbs. of fresh ginger and 3 cloves of garlic.


Put a large pan over medium heat and put in about a tablespoon of olive oil. Cook the red pepper, ginger and garlic for about three or four minutes, until the red pepper starts to wilt and brown slightly.


Add 1/4 cup honey, 3 Tbs. rice vinegar, 1/4 cup water, 1 Tbs. of soy sauce and 1 tsp. of Asian chili sauce (I like Sriracha) and simmer it. Mix a teaspoon of cornstarch with about a teaspoon of water and then pour it in the sauce. Simmer it until it thickens. (You can put the salmon on the grill now.)



Cook the salmon on the grill for about 8 - 10 minutes, until it's firm to the touch. Serve with the sauce. Wah-lah. Dinner. Here's my modification, if you'd like to try it, but I'm sure Tony's is better.


A few people have asked me about these plates. I got them for Christmas from Anthropologie. And I love them.

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