Asian Salmon atop Fresh Summer Vegetables

When you go to the store, you always see salmon marinated in dark sauces: bourbon, teriyaki.. I guess I could have done the same but I thought why not use all those sauces I have in my fridge so here it is.

Ingredients for 4 : 2 filets of salmon, 4 tbps of light soy sauce, 4 tsp of mirim, 4 tsp of oyster sauce, 4 tsp of hoisin sauce, 4 tsp of fish sauce, 4 tsp of old fashioned mustard with grain.

Mix all the ingredients mentioned above and mix well. Place the salmon filets in a ziploc bag. Empty the mixture atop the salmon. Close the bag. Shake the bag well so that the mixture will coat the salmon and let the salmon marinade for 30 minutes and up to 2 hours.

Remove the salmon filets from the bag and place them on top of a silpat that you would have previously placed on top of a perforated sheet. Cook in a warm oven for 7-9 minutes at 400.

I serve the salmon a top of the summer vegetable mix. I had previously seasoned the corn mixture with 1-2 tbsp of soy sauce. C’est tout!!!

Bon Appetit and Happy Cooking!!!

An Asian Twist on Vegetables….

Some people crave sweets, salty snacks. Me… good vegetables… I am not satisfied if my dinner does not include vegetables. The problem is variety. I get tired of eating the same vegetables. Luckily with each season comes new vegetables, yet it is difficult to find fun ways to eat them. In the book ” 75 Nouvelles Recettes Proteinees” from the Marabout Editions, there is a large selection of vegetables recipes. Some better than others. The recipe of today’s post was based on the recipe called “legumes vapeurs a l’asiatique”. Though I really like the originality of the vegetable mix, I made a few changes including the sauce.

Ingredients for 4: 1 red pepper cut in thin strips, 1 bag of miniature carrots ( can be found in the packaged vegetables in your grocery store), 2-3 summer squash sliced thinly, 2 cups of snow peas, salt, light soy sauce, hoisin sauce.

Trim the snow peas. Place all the vegetables in the round mold to steam them. Mix 1/16 tsp of salt with 1 tsp of water, and pour it into the round mold. Place the octogonal silpat on top of the round mold and microwave for 5 minutes. While the vegetables are cooking, mix 2 tsp of light soy sauce with 2 tsp of hoisin sauce and 1 tsp of grated fresh ginger. Pour this mixture into the cooked vegetable and mix well to coat. Et voila!!!

 Bon Appetit and Happy Cooking!!!