It all started when my friend Tom showed up at the back door with an early Christmas present. He apparently could not resist a 13 lb wild Norwegian salmon at a fabulous fish counter in Philadelphia’s Reading Terminal Market. And, of course Tom being one of the most generous people I have ever known, had to share this beauty with someone. I happen to be the lucky recipient of half of it!
I was then faced with a dilemma; what to do with it? I had no room in my freezer as it was stocked with Christmas goodies, and anyway hated to freeze it since it was so very fresh. I cut it into steaks and committed to having salmon two nights in a row. (stay tuned for second posting on this wild fish!)
These steaks were “girth-y” and so I thought a strong marinade of soy sauce would hold up nicely, not to mention, the saltiness of the soy combined with the sweetness of the salmon, would make for a killer combination of flavors.
I paired it with a happy, colorful rice dish, and we dined like kings.
Thank you dear Tom.
You will need: 6 salmon steaks (or more if some are small), 1/4 cup soy sauce, 1/4 cup mirin, 1 tsp fine sugar, 6 tbs extra-virgin olive oil, 1 onion, diced, 2 celery ribs, sliced, 3 carrots, medium sliced, 1/2 cup baby peas (I used frozen), 1 cup flat-leaf parsley, roughly chopped, 1 tbs freshly grated ginger (use smallest side of grater), 1 sprig rosemary, 2 tbs lime juice, 1/2 tsp cayenne pepper flakes, 1 vegetable stock cube, 1 1/3 cup water (or, 1 1/3 cup veggie broth), sea-salt & freshly cracked black pepper, 8 cups cooked basmati rice.
1 – Mix the soy, mirin and sugar in a shallow casserole, and add salmon. Leave to marinate for at least 30 minutes, ( can marinate overnight).
2 – Put rice on to cook. Use 2 1/2 cups for stove-top and 3 cups if using rice cooker measure and rice cooker. When cooked, set aside (turn off rice cooker).
3 – Put large saute pan on medium heat and add oil. When it had warmed, add the onions, carrots and celery. Cook for 15 minutes, stirring occasionally.
4 – Add the parsley, rosemary and ginger. Stir and continue to cook for another 3 minutes.
5 – Add the broth (or water and stock cube) and peas, and turn heat up to bring to a boil. Turn down, cover and simmer for 5 minutes. Taste broth for addition of sea-salt and pepper.
6 – Add rice and stir. Keep warm until ready to serve. Add more broth or water if you would like the rice to be looser.
7 – Put another saute pan on medium/high heat and add 3 tbs of oil. Shake excess liquid from fish and add to pan in an even layer. Don’t crowd the pan (you may have to do this in batches). Cook for about 5 minutes on each side, touching the steaks as little as possible and adding more oil as you need it.
Serve with slices of avocado and sour cream mixed with sriracha sauce if you so desire.