Tonight’s menu has an Asian flare. A ginger crusted salmon with wasabi mashed potatoes, snap peas, and carrots served with a spicy peanut vinaigrette.
Prepare the dressing first to give it time to marry the flavors. Using a food processor place 4 tablespoons creamy peanut butter, 1/4 cup water, 1/4 cup soy sauce, 1/4 cup rice vinegar, 3 tablespoons olive oil, 1 tablespoon toasted sesame oil, 1 tablespoon chili-garlic sauce, 1 tablespoon brown sugar, 1 tablespoon fresh ginger, and 1/8 teaspoon red pepper flakes. Pulse until smooth. Set aside.
Peel and quarter 3 Yukon Gold potatoes. Place in a 6-quart saucepan and cover with salted water. Bring to a boil and simmer for 15-20 minutes, or until the potatoes are fork tender. Drain. Add 2 tablespoons butter and 4 tablespoons heavy cream to the saucepan and simmer until butter is melted. Add back the potatoes and using a potato masher, mash the potatoes working the cream mixture into the potatoes. Stir in wasabi paste to your taste. I only add about a 1/4 teaspoon because I only want a hint of wasabi to tease the tastebuds not burn them. Also, it is easier to add more wasabi than to take the heat down if too much is used.
Meanwhile, while the potatoes cook start the salmon and vegetables. In a small bowl, stir together 2 tablespoons grated fresh ginger, 2 teaspoons curry powder, 1/8 teaspoon salt, and 1/2 teaspoon black pepper. Spread mixture evenly over the non-skin side of 4 salmon fillets.
In 12-inch nonstick skillet, heat a tablespoon of olive oil on medium heat for 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once.
While salmon is cooking add 4 medium carrots that have been peeled and silvered with a 1/2 cup snap pea in a medium skillet. Stir in 1/2 cup of the spicy peanut vinaigrette and sauté for 5 – 8 minutes until the vegetables are tender but not mushy.
Note: For added color use orange carrots. I only planted white carrots this year so used them but a splash of orange brings the dish alive.
On a serving plate spoon some of the spicy peanut vinaigrette, add a scoop of wasabi mashed potatoes, spoon the carrots and peas around the potatoes. Top with a salmon fillet. Serve immediately. – Ella
Ginger Crusted Salmon with spicy vinaigrette vegetables
• 4 salmon filets, remove skin
• 2 tablespoons fresh ginger, grated
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 medium carrots, peeled and silvered
• 1/2 cup snap peas
• 4 tablespoons creamy peanut butter
• 1/4 cup water
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili-garlic sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger
• Pinch of red pepper flakes
- Place all the dressing ingredients in a food processor, or blender, and pulse until smooth. Set aside.
- In a small bowl, stir together ginger, curry powder, salt, and black pepper. Spread mixture evenly over non-skin side of each fillet.
- In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once.
- In another skillet add the carrots and peas. Stir in 1/2 of the dressing and sauté for 5-8 minutes, or until the carrots are tender.
- Serve immediately.