Seafood is easy to cook and doesn’t require complex seasoning. However, getting the flavors and texture right does require some thought. In this recipe from our book “COOKish,” we turn to Asian pantry staples for bold flavor paired with ease.
Briefly marinating salmon fillets in soy sauce both seasons and helps with browning. The sharp notes of sliced fresh chilies and pickled ginger offset the fattiness of the fish. Snap or snow peas add color and crunch, making this a one-pan meal.
When shopping, try to choose salmon fillets of the same thickness so they all cook at the same rate. This recipe yields medium-rare salmon; if you prefer yours more cooked through, leave them in the pan for a minute or two longer after flipping the fillets.
Ingredients:
- Four 6-ounce center-cut salmon fillets (1 to 1¼ inches thick)
- ¼ cup plus 1 tablespoon soy sauce
- Ground black pepper
- 1 tablespoon neutral oil
- 8 ounces sugar snap peas or snow peas, trimmed
- 2 Fresno or jalapeño chilies, stemmed, seeded and thinly sliced
- ½ cup chopped fresh mint or thinly sliced scallions
- ¼ cup drained pickled ginger, chopped
Directions:
- In a pie plate, marinate the fillets, skin up, in ¼ cup soy sauce for 15 minutes.
- Remove the fillets, pat dry and sprinkle with pepper.
- In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking.
- Add the salmon skin side up, reduce to medium and cook until well browned, about 6 minutes.
- Flip the fillets, cover, reduce to low and cook for 6 to 8 minutes.
- Transfer the salmon to a platter.
- Add the peas and chilies to the pan and cook over high heat, stirring, just until the peas are blistered.
- Off heat, stir in the mint, ginger, and remaining 1 tablespoon soy sauce, then pour over the salmon.
- Garnish with toasted black or white sesame seeds or chili oil, if desired.
Source: Globeblognews
Start to finish: 40 minutes (25 minutes active)
Servings: 4
For more recipes and dinner ideas, visit the Globeblognews food section.
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