Here is Part II of my salmon recipe series. If you recall from my "Rule #1" entry, I said that salmon is at its best when you keep it simple. When you are paying upwards of $15-$20 a pound for anything, you should want to taste the thing you bought, not the far cheaper ingredients you purchased to make a relish or sauce to cover it up.Realistically, of course, many folks just can't help monkeying with perfection and I suppose one can't be blamed for wanting to have a bit of variety. So if you are one of those, here are some recipe ideas that don't get too carried away while still retaining the integrity of the salmon.
Barbequed Ginger Miso Salmon with Wasabi Mashed Potatoes
Give your next dinner an Asian flavor with this unusual salmon glazing and mashed potatoes like none you have tasted before.
1/4 cup packed brown sugar
2 T low sodium soy sauce
2 T hot water
2 T white miso paste found in Asian food stores
2 T fresh grated ginger
4-6 oz. King Salmon filets, skin side down
green scallions sliced on the diagonal
salt and pepper
Preheat your barbecue to medium heat. Combine first 5 ingredients, stirring with a whisk. Arrange fish in a shallow tray lined with foil and suitable for use on the barbeque. Spray foil with cooking oil. Lay salmon filets on foil skin side down. Spoon miso mixture evenly over fish. Barbecue about 15-20 minutes or until fish flakes easily when tested with a fork. Bast twice with miso mixture. Let salmon rest for 5 minutes. Keep covered with foil until ready to serve.
Sprinkle with scallions before serving.
Serves 4.
Mashed Potatoes:
1 pound cubed peeled Yukon gold potato
1 tablespoon wasabi powder (dried Japanese horseradish)
2 teaspoons butter
1 carton (8 oz.) plain low-fat yogurt
Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potato to pan. Add the remaining ingredients, and mash with a potato masher.
Yield: 5 servings (serving size: 1/2 cup)
