Quitting TV with: Teriyaki Salmon and Asian Cabbage ‘Slaw


IMG_6589

It’s 17 days into the new year, and I’ve been completely TV-free. NO Modern Family, no Happy Endings, no New Girl, no Mike and Molly, no Two and a Half Men, no Two Broke Girls, no Whitney, no Big Bang Theory, no local newscast at 4, 5, 6…and….WOW…I could go on….but it’s just now hitting me that we had a bit of a TV problem.

Giving up TV wasn’t my choice. It wasn’t really my vice either.

It was my boyfriend’s.

It all started when he got the ability to record TV shows. One-by-one, he added shows to his queue whenever a new one came out that looked interesting. Once we started watching them, he felt the need to watch EVERY episode and keep up with them weekly. When his queue started to fill up, he’d panic. If we didn’t watch all the recorded episodes and delete them, the queue would fill and stop recording new episodes. Tragically, we’d miss out on all the new episodes and have to watch them on Hulu…with commercials. Oh, the horror!

(*Novin, if you’re reading this: the next time you get the urge to start watching TV again, take note of how ridiculous this all sounds and refer back to this blog post regularly. Please and thank you.)

So anyway, he resolved to stop watching TV during the week and instead use his evenings to work on other projects, and learn! It’s working out quite nicely, even for me. For one, I have much more free time for cooking special meals…and blogging! And we actually sit at the table while we have dinner and….talk! Converse! What a concept! Even our cat joins us at an empty seat.

461580_10100502399424436_8716866_o

Said cat joining us for dinner.

We get to enjoy every bite of the meal in front of us….sloooowly. Well, I eat slowly. He finishes several minutes before me then stands on the heating vent, or takes a couple laps around the kitchen until I finish dinner. Ha.

Here’s a recipe for my teriyaki salmon and cabbage slaw, one of the meals we had time to prepare together because we weren’t watching TV!

Teriyaki Salmon

IMG_6588

Makes 2-3 servings

Ingredients

1 pound salmon (we kept skin on, but you can remove it if you want)

½ cup low-sodium soy sauce

½ cup mirin (can be found in the vinegar section of Asian grocers)

2 T sugar

1 T rice vinegar

1 garlic clove

2 thin slices of fresh ginger

salt and pepper, optional

green onions to garnish, optional

To make the sauce, add soy sauce, mirin, sugar, garlic clove and ginger to a saucepan over medium heat. Bring to a boil for 2-3 minutes, while stirring. Turn down heat to low and simmer the sauce another 5 minutes, stirring occasionally. The sauce should begin to thicken (When you remove it from heat it will continue to thicken). Remove the garlic clove and ginger chunks.

IMG_6586

IMG_6597

Lightly brush your salmon with sesame oil, and lightly salt and pepper your salmon on both sides.  Heat a pan (preferably cast iron) to medium-high heat. If you are using salmon with skin on, put the salmon in the pan with skin side down first. Sear for about 3 to 4 minutes, then flip over to other side. Brush salmon with a little bit of teriyaki sauce. Cook for an additional 2 minutes or so. Your cooking time will vary depending on how thick your salmon is.  Rule of thumb is to cook until the fish flakes easily with a fork.

IMG_6582

Transfer the salmon to a plate as soon as it’s done cooking so it won’t over cook, then brush a desired amount of the teriyaki sauce on top. Garnish with sliced green onions, if desired.

IMG_6587

Asian Cabbage ‘Slaw

IMG_6579

Makes 4-6 servings

Ingredients

½ head cabbage, shredded or finely chopped

1 to 2 carrots, shredded

1/3 cup red onion, finely sliced or diced

2 to 3 T toasted sesame seeds

1 to 2 T sesame oil

½ cup rice vinegar

¼ cup water

salt and pepper to taste

cayenne (optional)

green onions to garnish, optional

In a small bowl, whisk vinegar, water and sesame oil.

In a large bowl, add shredded/chopped cabbage, shredded carrots, 1 T sesame seeds and red onion. Mix in dressing. Add salt, pepper and cayenne to your taste and mix well. You can also add more sesame oil if you like that strong flavor. Garnish with 1 T sesame seeds and sliced green onions, if desired. Serve with teriyaki salmon and brown rice for a complete meal!

IMG_6592

ENJOY!

Teriyaki Salmon

1 pound salmon (we kept skin on, but you can remove it if you want)

½ cup low-sodium soy sauce

½ cup mirin (can be found in the vinegar section of Asian grocers)

2 T sugar

1 T rice vinegar

1 garlic clove

2 thin slices of fresh ginger

salt and pepper, optional

green onions to garnish, optional

To make the sauce, add soy sauce, mirin, sugar, garlic clove and ginger to a saucepan over medium heat. Bring to a boil for 2-3 minutes, while stirring. Turn down heat to low and simmer the sauce another 5 minutes, stirring occasionally. The sauce should begin to thicken (When you remove it from heat it will continue to thicken). Remove the garlic clove and ginger chunks.

Lightly brush your salmon with sesame oil, and lightly salt and pepper your salmon on both sides.  Heat a pan (preferably cast iron) to medium-high heat. If you are using salmon with skin on, put the salmon in the pan with skin side down first. Sear for about 3 to 4 minutes, then flip over to other side. Brush salmon with a little bit of teriyaki sauce. Cook for an additional 2 minutes or so. Your cooking time will vary depending on how thick your salmon is.  Rule of thumb is to cook until the fish flakes easily with a fork.

Transfer the salmon to a plate as soon as it’s done cooking so it won’t over cook, then brush a desired amount of the teriyaki sauce on top. Garnish with sliced green onions, if desired.

Asian Cabbage ‘Slaw

½ head cabbage, shredded or finely chopped

1 to 2 carrots, shredded

1/3 cup red onion, finely sliced or diced

2 to 3 T toasted sesame seeds

1 to 2 T sesame oil

½ cup rice vinegar

¼ cup water

salt and pepper to taste

cayenne (optional)

green onions to garnish, optional

In a small bowl, whisk vinegar, water and sesame oil.

In a large bowl, add shredded/chopped cabbage, shredded carrots, 1 T sesame seeds and red onion. Mix in dressing. Add salt, pepper and cayenne to your taste and mix well. You can also add more sesame oil if you like that strong flavor. Garnish with 1 T sesame seeds and sliced green onions, if desired. Serve with teriyaki salmon and brown rice for a complete meal!

Advertisements

6 responses

  1. We have a similar problem!! My guy bought a large flat-screen TV a few years back, and he turns it on as soon as he walks through the door. I only watch a few shows each week (all food-related of course!), but it’d be amazing if we could ease up on our TV time. Love your solution!!

  2. Vim te conhecer e gostei muito de tudo o que vi… Com certeza voltarei muuuuiiitas vezes.
    Adorei a receita…. Huuuuummmmm!!!!
    Aproveito a oportunidade para te convidar a visitar o meu Blog. Lá tem de tudo um pouco: Receitas, Dicas, Artesanato… E seria um prazer ter a sua companhia
    Beijos Márcia (Rio de Janeiro – Brasil)

    http://decolherpracolher.blogspot.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s