Thursday, May 27, 2010

Silken Salmon...delicious, so enticing and plays a great foil...
Soft and silky is the best way to describe this dish. The salmon takes on the most incredible flavor that is held in the texture. (think about that)And the crunchy vegetable slaw plays a great foil. We need that in our Zen. A little playfulness on our palate. That is what I have to offer.

Approaching day 4 of Wendy's Sisterhood Cleanse I am sensing she wants something to dance on her palate. Something like this. My friend wanted to try and stay vegetarian, but I am sensing a nice boost of Omega 3's may be in order. Hence my inspiration.

SILKEN SALMON WITH ASIAN SLAW

Marinade:
½ c. rice wine vinegar
½ c. lime juice
¼ c. each toasted sesame oil and olive oil
Marinate for 12 hours
2 lbs. salmon filet, boned and skinned

Heat a non stick pan to medium high and add 2 tablespoons olive oil. Pan sear and brown for 2-3minutes on each. Finish cooking at 350 degrees for 15-18 minutes, depending on thickness and desired doneness. Do not overcook.

Slaw:
4 c. julienne Napa or Savoy cabbage
½ c. shredded carrots
½ c. julienne yellow and red bell peppers
½ c. diagonal cut green onions
½ c. julienne snow peas
2 medium oranges, zested, peeled, sliced and slices quartered
¼ c. chopped fresh cilantro


Dressing:
1/4 c. rice vinegar
3 T. sesame oil
3 T. mirin
3 T. soy sauce
3 T. lime juice
2 T. honey
1 T. black sesame seeds
2 t. chopped garlic
3 T. chopped cilantro
2 t. chopped garlic
½ t. Sambal or to taste
2 T. fresh ginger, peeled and finely chopped
Put first 10 ingredients into a bowl. Taste and add sambal, a little at a time. Adjust with more of this and more of that.

Combine cabbage, carrots, green onions, bell peppers, snow peas, orange zest and sliced and cilantro in a bowl. Set aside and mix with the dressing 15 minutes before serving. Serve with Silken Salmon.