Ae
The funny thing about spring cleaning at our house is that it isn't relegated to closets and cupboards or even the garage. The freezer needs to be emptied. This is in part due to the fact that I live with a fisherman and we have a plethora of frozen fish. Therefore, I've been tasked with using up the frozen foods we have stored. This seems like a logical thing to do, but it can become quite a challenge when most of the frozen goods are fish. However, I do love a good challenge!
Meals with Midgi: Spring cleaning? Check freezer 050212 AE 1 For the Capital City Weekly The funny thing about spring cleaning at our house is that it isn't relegated to closets and cupboards or even the garage. The freezer needs to be emptied. This is in part due to the fact that I live with a fisherman and we have a plethora of frozen fish. Therefore, I've been tasked with using up the frozen foods we have stored. This seems like a logical thing to do, but it can become quite a challenge when most of the frozen goods are fish. However, I do love a good challenge!

Photo By Kelly Moore

Wednesday, May 02, 2012

Story last updated at 5/2/2012 - 1:02 pm

Meals with Midgi: Spring cleaning? Check freezer

The funny thing about spring cleaning at our house is that it isn't relegated to closets and cupboards or even the garage. The freezer needs to be emptied. This is in part due to the fact that I live with a fisherman and we have a plethora of frozen fish. Therefore, I've been tasked with using up the frozen foods we have stored. This seems like a logical thing to do, but it can become quite a challenge when most of the frozen goods are fish. However, I do love a good challenge!

Fish at least once a week it is. Last night it was salmon. The nice thing about salmon is how versatile it is and how it can virtually fit into to any kind of meal. It's great with a small steak for a surf 'n turf or a quick sauté and a fresh fruit salsa, or a simple sear and a lemon vinaigrette. The possibilities are endless.

Other items in the freezer are huge bags of things one gets at the warehouse store. Those free samples can really hook you. This is how I ended up with a bag of about 80 frozen pot stickers. Okay, I have pot stickers and salmon. This can work.

Putting some rice in the steamer, I set to making a marinade for the salmon. Sometimes I love cooking because of solving the mystery of does this flavor go with that one? Can soy sauce go with citrus? How much of each? That's when it gets really fun - a dash of this, a splash of that. When it all comes together, it's like completing a food puzzle.

Asian flavors are light yet complex. A simple recipe can have up to 20 ingredients. I've said before, I'm a cook, not a chef, but I do know what I like. I like sweet, yet savory foods. With a hint of a zing that makes your taste buds go "Hey! What's up with that? And give me some more, please!" Using just a few ingredients and some fresh herbs makes for a tasty, simple recipe that can be made on a busy week night.

Blending everyday ingredients and cleaning the freezer has been a challenge, but a fun one. I look forward to more experiments with food and seeing how I can throw together new and interesting recipes.

This week, I present an easy to make salmon dish that's all about Eastern flavors. It can be grilled, or pan seared or broiled.

Until next time...

Eat and enjoy,

Midgi

Asian Soy Salmon

½ cup soy sauce

¾ cup orange juice

1 tablespoon honey (add more if you like it a little sweeter)

3 scallions chopped, including greens

1 clove garlic, minced

¼ cup fresh cilantro, chopped

¼ teaspoon Chinese 5 spice

¼ teaspoon red chili flakes

4 salmon filets

Preheat grill to 400 degrees, or medium-high. Combine all ingredients, except salmon into a shallow dish, blend well. Add salmon, coat both sides. Cover with plastic and let marinade for 30 minutes. Flip salmon a few times to ensure marinade is on both sides.

Place salmon on grill and sear for 5-7 minutes. Turn when it no longer sticks to the grill. Cook another 5 minutes. Close grill and let salmon cook an additional 10 minutes, or until center is pink and no longer dark red. Baste with marinade throughout the cooking process.

Remove from grill and serve with steamed rice, green salad and of course a dozen pot stickers.

Visit Midgi's blog, www.mealswithmidgi.com.


Loading...