Huh, no cucumbers.
Sep. 18th, 2023 09:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Shaking Salmon.
"This salad-y main dish is adapted from the Vietnamese classic Shaking Beef."
1 1/3 lbs center cut salmon fillet, skin removed and reserved
pinch salt and pepper
2 1/2 tsp toasted sesame oil
2 tsp minced, peeled fresh ginger
1 clove garlic, minced (Ha! I used... more.)
1 Tbsp sugar plus 2 tsp, divided
1 tsp cornstarch
1 1/2 Tbsp 4 1/2 tsp soy sauce
1 1/2 tsp fish sauce
1/4 cup thinly sliced red onion or shallot (I used red onion)
1 1/2 Tbsp 4 1/2 tsp rice vinegar
2 Tbsp veg oil
5-6 cups baby lettuce mix
1/3 cup torn dill, mint, basil, shiso, or a combination (I used mint and basil)
6-8 cherry tomatoes
1 1/2 Tbsp 4 1/2 tsp rice flour
1 1/2 Tbsp 4 1/2 tsp veg oil
Carefully skin the salmon. Heat the oven to 375°. Line a small baking sheet with foil. Cut the salmon flesh into 1" cubes and set aside. Cut the skin into 3/4" wide strips. Season with a few pinches of salt and pepper, then coat with 1 tsp sesame oil. Arrange the skin strips scale-side up on the foil. Bake for 12-18 minutes, until sizzling and crisp. Transfer to a plate, leaving any oil behind, and let cool.
In a small bowl, stir together the ginger, garlic, 1 Tbsp sugar, cornstarch, 1/2 tsp pepper, soy sauce, fish sauce, and remaining 1 1/2 tsp sesame oil. In a large salad bowl, whisk together the remaining 2 tsp sugar, 1/8 tsp salt, 1/8 tsp pepper, vinegar, and 1 Tbsp veg oil. Add the onion and top with the lettuce, herbs, and tomatoes. Don't toss yet.
Lightly coat the cubed salmon with the rice flour. Heat oil in a skillet. When the oil ripples, add the salmon and cook over high heat, about 3 minutes. Lower the heat slightly, pour in the seasoning sauce, and cook briefly for about 30 seconds while tossing. Remove the pan from the heat and let rest for a few minutes.
Toss the salad and then top with the cooked salmon and skin chips. Serve immediately.
What worked: We made a half batch for the two of us, along with a small amount of brown rice. We yummed it right up. The basil-mint combination tasted "right", in line with our expectations for a Vietnamese recipe.
What didn't: The salmon skin wasn't as crispy as I think is intended, given that it refers to it as "skin chips". I didn't want to burn them but should have left them in the toaster oven a couple minutes longer since they were still bendy.
Continued ranting about "1/2 Tbsp" not being a standard, useful measurement.
Will I make it again? Both of us immediately said it would go into the dinner rotation. My recipe card will rewrite 4 1/2 tsp as needed.
"This salad-y main dish is adapted from the Vietnamese classic Shaking Beef."
1 1/3 lbs center cut salmon fillet, skin removed and reserved
pinch salt and pepper
2 1/2 tsp toasted sesame oil
2 tsp minced, peeled fresh ginger
1 clove garlic, minced (Ha! I used... more.)
1 Tbsp sugar plus 2 tsp, divided
1 tsp cornstarch
1 1/2 tsp fish sauce
1/4 cup thinly sliced red onion or shallot (I used red onion)
2 Tbsp veg oil
5-6 cups baby lettuce mix
1/3 cup torn dill, mint, basil, shiso, or a combination (I used mint and basil)
6-8 cherry tomatoes
Carefully skin the salmon. Heat the oven to 375°. Line a small baking sheet with foil. Cut the salmon flesh into 1" cubes and set aside. Cut the skin into 3/4" wide strips. Season with a few pinches of salt and pepper, then coat with 1 tsp sesame oil. Arrange the skin strips scale-side up on the foil. Bake for 12-18 minutes, until sizzling and crisp. Transfer to a plate, leaving any oil behind, and let cool.
In a small bowl, stir together the ginger, garlic, 1 Tbsp sugar, cornstarch, 1/2 tsp pepper, soy sauce, fish sauce, and remaining 1 1/2 tsp sesame oil. In a large salad bowl, whisk together the remaining 2 tsp sugar, 1/8 tsp salt, 1/8 tsp pepper, vinegar, and 1 Tbsp veg oil. Add the onion and top with the lettuce, herbs, and tomatoes. Don't toss yet.
Lightly coat the cubed salmon with the rice flour. Heat oil in a skillet. When the oil ripples, add the salmon and cook over high heat, about 3 minutes. Lower the heat slightly, pour in the seasoning sauce, and cook briefly for about 30 seconds while tossing. Remove the pan from the heat and let rest for a few minutes.
Toss the salad and then top with the cooked salmon and skin chips. Serve immediately.
What worked: We made a half batch for the two of us, along with a small amount of brown rice. We yummed it right up. The basil-mint combination tasted "right", in line with our expectations for a Vietnamese recipe.
What didn't: The salmon skin wasn't as crispy as I think is intended, given that it refers to it as "skin chips". I didn't want to burn them but should have left them in the toaster oven a couple minutes longer since they were still bendy.
Continued ranting about "1/2 Tbsp" not being a standard, useful measurement.
Will I make it again? Both of us immediately said it would go into the dinner rotation. My recipe card will rewrite 4 1/2 tsp as needed.
