Recently I wrote about that dreaded question: "What's for dinner?" and last weekend I came up with a new recipe that went over well with some of the people.
Since I've been staying home from work this year, we eat dinner together at home about 5 nights a week. Usually one weekend night and one weekday night we'll either go out to eat or to a friend's house or something. Of those 5 nights a week, often we have 1 where one of the kids is missing (at a friend's or an activity). I've been trying to embrace that by cooking the thing that particular kid doesn't like to eat. For example, if Big is gone, I'll typically make a pot of soup or stew or if Middle is gone, I'll make salmon.
One of those nights happened last weekend and I made a new salmon recipe that I had been wanting to try. It was a big hit and in particular, this would be great on a weeknight because it came together and cooked so quickly. I made some modifications to the slaw (recipe below is what I made) and I kept the jalapeños sliced so that Little could pick them out. The original recipe also calls for a cast iron skillet which I didn't use but I bet you could make this on the grill in a cast iron skillet pretty easily. I recommend making the slaw first so it has a chance to set and for the flavors to combine while you make the salmon (or earlier in the day and store in the refrigerator). I served white rice with the fish & slaw and it all tasted great together.
Crispy Honey Ginger Salmon (serves 4)
from Half Baked Harvest.
4 salmon filets (skin on)
1 T sesame oil
2/3 cup honey
2 T sambal oelek (red chili condiment - it's usually by the Thai curry pastes)
2 T soy sauce
1 inch piece fresh ginger, grated
2 cloves garlic, chopped
zest and juice of 1 lime
For the slaw:
2 T lime juice
2 T rice vinegar
3 cups of cabbage, shredded (or coleslaw mix)
1/2 cup fresh cilantro, shredded
2 carrots, shredded
1 jalapeno, thinly sliced
pinch of salt
In a small bowl, combine the honey, samba oelek, soy sauce, ginger, garlic, lime zest, and lime juice. Preheat the broiler. Rub the salmon all over with the sesame oil. Heat an oven safe skillet over medium high heat. Pour the sauce in the skillet and allow it to barely boil (simmer) for 2-3 minutes. Remove from heat and add the salmon, skin side up. Transfer the skillet to the oven and broil for 2-5 minutes, watching closely until the salmon skin is crisp.
In a medium bowl, combine all the ingredients for the slaw and toss to combine.
