Oysters are great! And very filling !
Here’s the marinade. Grating (onions, garlic, ginger) is key, as the salmon really pick-ups the flavors nicely when doing so. Today, we’re having leftovers in the form of a salmon/bok choy/kale/mushroom ramen dish. Enjoy!
Oh, I made-up a mango-ginger sauce that went really well with it too. It went something like this:
Mango-ginger sauce:
Blend:
2 mangoes
˝ onion
˝ bunch fresh cilantro
˝ bunch basil
lots of fresh ginger (to taste)
back pepper to taste
Sriracha hot sauce (a few drops or more - to taste)
Once that’s blended, add to blender (pulsing lightly so as not to make it bitter):
soy sauce (1 cup or more)
olive oil (1 cup or more)
sesame oil (a couple of drops, to taste)
mirin (Asian cooking wine) (a couple of drops to taste)
juice of 1 small lemon
It goes well on fish, rice, ramen, salad (add water to thin-out for dressing) .....
The ratios for both recipes can be tweaked, depending upon your personal taste.
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Great Salmon Marinade:
grated fresh ginger - lots
grated onion – one small
minced (in mortar) garlic – more ginger than garlic
olive oil - lots
sesame oil – small amount
black pepper - lots
soy sauce – ample amount
place fish in zip lock bags, pour ample amount of marinade over fish, refrigerate for approx. 2 hours, grill on super low heat on BBQ. Pull salmon off grill right before you think it’s done. Let sit 5 minutes before serving for juices to rest. Yummy ! I served it with grated carrot and cucumber salad, grilled stuffed portabellas, and brown rice.
This week sometime, I'll be making wonton soup, which I've never made. Here's the link just for fun, from youtube: Wonton Chicken Noodle Soup - Marion's Kitchen.
http://youtu.be/FG9iTaLafyE |
