This was another one of those dinners that was held together flavor-wise by my trusty bottle of soy sauce! Soy sauce is an all around champion in the kitchen if you want a big flavor but don’t want to spend any time trying coax it out of your main ingredients.
Take salmon for example…it’s not my most favorite fish in the world, and unless you whip it right off of your fishing line or get it when the boat comes in, I think a lot of the flavor gets lost by the time it is presented to you on a bed of crushed ice in the display case of your supermarket. This is why I always treat salmon to a robust dousing of something strong like soy sauce. Here I let it sit in a sweet and salty concoction and then cooked it fast on high heat.
It sealed in the flavors and gave every bite a crusty zingy taste which everyone raved about. The rice was the perfect partner and the zucchini soaked up the rest of the marinate like the absorbent sponge that it is – a totally yummy dinner which was enjoyed to no end the other night!
*This is a great Blood Type A Diet Recipe with the main ingredients being beneficial (salmon, soy, onions, garlic) and the rest being neutral*
You will need:
4 salmon fillets (about 6 oz per piece)
1/4 cup soy sauce
1/4 cup mirin (find this in the Asian or international section of supermarket or specialty shop)
1 tsp sesame oil
1 tsp finely granulated sugar
2 tbs extra-virgin olive oil
1 sweet onion
3 cloves garlic, finely chopped
1 cup shredded or matchstick carrots
2 medium zucchini, diced
4 to 6 cups cooked basmati rice
*If you have leftover rice, take it our of the fridge ready for use. If cooking rice, do so first. For stove-top use two cups raw and follow package instructions. if using rice cooker, use 3-cup rice cup measure and follow instructions*
1 – Mix the soy, mirin, sesame oil and sugar in a shallow bowl or dish and add the salmon. Turn a few times to coat and set aside in the fridge while you prep the rest of the ingredients.
2 – Chop veggies!
3 – Put large saute pan on medium to high heat and let the pan warm up. Add the oil and when it is hot, add the salmon, shaking off the excess marinade as you go (reserve marinade to be added later to the rice). The fish should be un-crowded, so if your pan is small, cook two at a time. Cook fish for about 4 minutes, disturbing as little as possible. Flip and cook for another 3 or so minutes, until cooked through. Transfer to a plate and keep warm on low heat in the oven.
4 – Add a little more oil to the pan and add the onions and garlic. Cook for 4 or 5 minutes until they begin to soften. Add the zucchini and continue to cook for another 4 or 5 minutes.
5 – Add the rice and when it is just hot, add enough of the leftover marinade to color the rice. Taste rice and add more marinate to suit you.
Serve a piece of fish with a serving of rice. an optional garnish (not for blood type A’s or diary-free diets) of a dollop of sour cream is great here, with a splash of sriracha sauce.