In the summer months when evenings are longer and the weather is nicer, I try and get out of the house as much as possible to enjoy those few warm months we are blessed with in Chicago. Therefore, my meals tend to be quicker and less fuss. I always found that slaws can be easily made with minimal work and maximum flavor and vitamins. Salmon is always a good go to fish for something nice and quick.
I came up with this meal last week when I came home late from being outdoors all day! The fish only took 30 minutes to marinate and during the time that it marinated I made my slaw.
Happy Summer everybody I hope you will enjoy it as much as I do!
Soy Citrus Salmon and Thai Peanut Slaw
Soy Citrus Salmon
1.5 Pounds Fresh Salmon (preferablly wild) sliced into desirable portions 1/4 Cup Soy Sauce 1 Tsp Sesame Oil 1 Orange, Juiced and Zested 1 Lemon, Juiced and Zested 2 Cloves Garlic, Minced Black Sesame Seeds to Sprinkle for Presentation
1. Combine all ingredients in a ziplock plastic bag and let stand for 30-60 minutes. (Any longer than this and the acidity in the citrus may start cooking the fish, much like in a ceviche) 2. Place in a 450-degree oven for 15 minutes, or until center is flaky and pink.
Thai Peanut Slaw
1/2 a Head Red Cabbage, Cored and Thinly Shredded 1 Head Napa Cabage, Thinly Shredded 1/2 a Red Pepper, Thinly Sliced 4 Scallions, Thinly Sliced on a Bias 2 Tablespoons Cilantro, Finely Chopped
Spicy Peanut Dressing for Slaw
1/4 Cup Peanut Butter 3 Tablespoons of Water (use as much as needed to get a thin consistancy) 2 Teaspoons Seasame Oil 2 Garlic Cloves, Minced 1 tsp Siracha Hot Chili Garlic Paste
1. Combine all in a blender until smooth and creamy. Toss with slaw veggies just enough to coat.
*This slaw is meant to be crunchy and fresh, do NOT over dress or you will end up with a soggy mess! Save remaing dressing for another meal!
Years ago, I followed my dreams and went to culinary school. I went to culinary school to continue the dream that my mother and I always shared: to open up a deli or cafe somewhere and call it our own. Whether that cafe will ever open is still up in the air...but my cooking and my love for food I owe to my mother...and in a way this blog is dedicated to her...I only hope that I can inspire other women with this blog the way my mother inspired me...With her love for food passed onto me, I quickly became a food snob after culinary school. Today, a house, a husband' (and his stomach),and an up and coming business keeps me busy enough without all my gourmet concoctions! But, no matter how busy I am, I still go to my kitchen and cook to retain my sanity. Prehaps this is a way I connect to my mother...but cooking is the only thing that truely soothes my soul. My recent transformation has led me to belive that sometimes you just have to Keep It Simple Stupid...and Cook!
I will not eat oysters. I want my food dead - not sick, not wounded - dead. ~Woody Allen
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
Great food is like great sex. The more you have the more you want. ~Gael Greene
Tell me what you eat, I'll tell you who you are. ~Anthelme Brillat-Savarin
And, of course, the funniest food of all, kumquats. ~George Carlin
Avoid fruit and nuts. You are what you eat. ~Jim Davis
The trouble with eating Italian food is that five or six days later you're hungry again. ~George Miller
Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson
I didn't fight my way to the top of the food chain to be a vegetarian. ~Anonymous
But those aren't the flavors. That'd make too much sense. Apple and pear, according to Dr. Phil, are body types the bars are made for. Hey, I've got some advice. If you look like an apple or a pear, eat an apple or a pear! [On Dr. Phil's energy bars. ~Lewis Black