Quitting TV with: Teriyaki Salmon and Asian Cabbage ‘Slaw


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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.

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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

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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.

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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.

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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.

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Asian Cabbage ‘Slaw

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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!

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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!

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Salmon Patties and Baked Zucchini Fries


Today’s recipe was made by my boyfriend Novin, who is my first featured “guest chef” of many more to come…

Salmon patties are one of only two ways Novin will eat salmon. Up until a few months ago he refused to even taste one bite of salmon that I promised was delicious, no matter how it was prepared. I think he realized just how darn healthy salmon is and began experimenting with ways to make it “not taste fishy.”

Well, I think he was successful, and I ask him to make these on a regular basis. I think even fish-haters would like these. They’re simple enough to serve on a weeknight, but impressive enough to serve for dinner guests too. Thanks, Novin, for a great dinner!

Ingredients

1 pound coho salmon fillet, shredded

1 egg

1 T buffalo wing sauce (he used a spicy garlic wing sauce from Buffalo Wild Wings)

about ¼ cup whole wheat bread crumbs (seasoned bread crumbs add good flavor)

½ cup cornmeal

dash paprika

dash of dried dill

dash of pepper

dash of garlic salt

dash of cayenne

canola oil for frying

Shred salmon as demonstrated in photo below.

Add egg, seasonings and breadcrumbs. Mix all ingredients together well. (If the mixture is too moist, you can add more breadcrumbs. You want the mixture to be able to hold its shape when formed into a patty but not dry.) Form into patties, and coat each side with cornmeal.

Fry patties in a skillet (cast iron works great) on medium heat in a thin layer of oil, 2-3 minutes on each side, or until done in the middle.

Serve with lemon slices, or top with tartar sauce or this dill aioli:

http://www.grouprecipes.com/32176/mini-crab-cakes-with-lemon-dill-aioli.html

Makes about 2 servings. Enjoy!

Baked Zucchini Fries

Since we still have loads of zucchini coming out of our garden—and of course Novin doesn’t care for zucchini—I have to come up with ways to “hide” the zucchini in dishes or cover up the taste with sauces. I decided to try out baked zucchini fries, which I thought would go well with the salmon patties. If he didn’t like them, well…more fries for me I guess.

Now, Novin is the kind of guy who will at least try anything once. But to my surprise, he didn’t stop at just one fry! He actually seemed to enjoy them! Success! His only comment was, “They need more salt.” Easy fix.

For this recipe I didn’t measure out everything, just estimated. If you want to kick up the flavor of the fries, add cayenne pepper and paprika to the cornmeal/flour mix.

Ingredients

1 medium zucchini

about ¼ cup flour

about ¼ cup cornmeal

about ¼ tsp salt

about ¼ tsp pepper

about ¼ tsp dried basil

1 egg white

marinara sauce for dipping

Preheat oven to 400 degrees. (I used the toaster oven)

Slice zucchini into 1-inch wedges. In a bowl, coat zucchini slices with egg white.

In a ziplock bag, add cornmeal, flour, salt, pepper and basil (and cayenne and paprika if you choose). Put zucchini in the ziplock bag and shake until pieces are completed coated. Cover a baking sheet with aluminum foil and spray with non-stick spray. Arrange zucchini pieces on baking sheet so none are touching. Spray zucchini pieces with cooking spray. Bake for 10 minutes. Flip pieces over and bake for another 10 minutes. For the last 5 minutes or so, turn on broiler and broil until pieces start to lightly brown.

Serve with marinara sauce to dip.

Makes 2-3 servings. These would also make a great appetizer for dinner guests, just double or triple recipe.