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Ginger Salmon

September 7, 2008

This weekend I made Ginger Salmon, partly inspired by a new salmon cookbook, and partly inspired by what Justin always orders from Top Spice.  This is a pretty healthy dish with brown rice, salmon and a lot of vegetables, and it comes together faster than you might think from the list of ingredients.  You could make this with any combination of vegetables or meat.  Chicken and shrimp would both work well, as would asparagus or snowpeas.  This serves 6.

Ingredients:

4 T oyster sauce

2 T soy sauce

2 t sugar

2 T Chinese cooking wine or dry Sherry

1 c veggie or chicken stock

2 t cornstarch mixed with 2 t water

2 t chopped garlic

1 inch piece of fresh ginger, peeled and chopped (about 1 T)

2 bunches Chinese broccoli (Gai Lan) or regular broccoli, cut into 1 inch pieces or florets

1 carrot, peeled and sliced on the bias

1 small can bamboo shoots, drained

1 14 oz can straw mushrooms, drained (or 1 box button mushrooms, sliced)

2 handfuls bean sprouts

1-2 T vegetable oil

1 1/2 lbs salmon fillets, cut into 4 or 6 fillets

Sesame oil

salt and pepper

3 c cooked brown rice

Directions:

Combine oyster sauce, soy sauce, sugar, sherry and stock in a small bowl and set aside.

Boil 3 inches of water in a large pot and blanch broccoli for 2 minutes.  Drain and set aside.

Rub salmon fillets with a little sesame oil and season with salt and pepper.  Cook in a non-stick skillet, coated with cooking spray, until desired doneness.  Set aside.

While the salmon is cooking, heat 1 T vegetable oil in a wok over medium high heat and add the carrot.  Stir-fry 2 minutes until softened.  Add garlic and ginger and remaining 1 T of oil, if necessary, and stir-fry for 30 seconds or until you begin to smell it.  Add broccoli, bamboo shoots and bean sprouts (and button mushrooms if not using straw mushrooms) and stir fry until heated through, about 3 minutes.  Add reserved sauce mixture to pan and add cornstarch slurry.  Stir fry over medium high heat until sauce is thickened.  Add straw mushrooms and stir until heat through.

Spoon brown rice onto plates, top with vegetables and a piece of salmon.  Drizzle with a little more sesame oil and sauce from the wok.

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One Comment leave one →
  1. greg permalink
    September 9, 2008 2:16 pm

    Even better for leftover lunch 2 days later.

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