Cook & Digest

Seared Wild King Salmon and Tat Soi

Yield: 4 servings

Ingredients 1/4 cup soy sauce 2 tablespoons fresh lime juice 1 inch sliced ginger 1 teaspoon palm sugar* pinch of red pepper flakes 2 teaspoons sesame oil 4 salmon fillets 4 tablespoons olive oil, divided 2 garlic cloves 1 teaspoon ginger, finely chopped 4 small bunches tat soi salt and pepper to taste

In the bowl mix 6 first ingredients to make a marinade for the fish. Place the salmon fillets in the plastic bag and pour marinade over. Place in the fridge for 15 min (don't keep longer because the protein in the fish will start to coagulate and fish will become rubbery) Remove salmon from the marinade and pat dry with a paper towel.

Heat 3 tablespoons of oil the large skillet over medium-high heat. Add the salmon into the pan. Sear for 3 to 5 minutes, flip, and continue cooking another 3 to 4 minutes. Remove from heat and keep warm until ready to serve.

Wash the spinach well, dry it. Heat remaining oil in a saute pan. Add the garlic and ginger and cook for 2-3 min to release the fragrance. Add spinach and saute until it start wilting, another 2-3 min. Season with salt and pepper.

Divide the tat soi onto the plates. Place the salmon fillet on the top.

Arctic Char and Brussels Sprouts Hash

I was reading the Philadelphia Inquirer and ran across an interesting article A safety net for fish about sustainability You can find lists of sustainable seafood the Monterey Bay Aquarium's Seafood Watch. The article included an interesting recipe that I had to try out Japanese Black Bass with Brussels Sprouts, Winter Squash, Bacon and Shaved Apple. This is my variation on that recipe Arctic Char and Brussels Sprouts Hash.

2 lb Arctic Char

2 T light olive oil

8 oz thick-cut bacon

1 small butternut squash

1 pint Brussels sprouts

Salt and pepper

Dice bacon and cook over medium heat until the fat is rendered and it turns golden brown.

 

Peel the butternut squash, remove the seeds and cut into a medium dice.

Add the butternut squash to the bacon and saute until just tender.

Cut the Brussels sprouts in half and remove the core.

Separate the Brussels sprouts into individual leaves and add to the skillet cook for about 3 minutes.

Portion the arctic char fillet and season with salt and pepper.

 

Saute over high heat in olive oil for 3 minutes per side.

Mustard Sauce

1 egg yolk

1 T sherry vinegar

2 T Dijon mustard

1/4 cup chicken stock

2 T wholegrain mustard

1 1/2 cup olive oil

Create mustard sauce by mixing all the ingredients except olive oil in a food processor or blender. Slowly add olive oil to the running food processor. Transfer to a pot and cook at a low temperature constantly stirring the sauce. Do not over heat or the sauce will break and the oil will separate.

Scoop the vegetable mixture into the middle of a plate, add the fish fillet and drizzle with mustard sauce.