Wasabi-Ginger Salmon with Zucchini and Baby Potatoes
Today's simple but sensational recipe comes to us from Ashley Baquero—author of The Quick and Dirty Cook blog—who we met when she wrote recently to compliment our Alaskan Weathervane scallops and share her recipe… which we'll run soon.
We love the recipes and photos on her blog, asked Ashley to allow us to publish some, and she kindly agreed.
Here's how Ashley describes her approach and philosophy:
“Because I'm often pressed for time I tend to cook in a rather quick and dirty manner. I create my own recipes and frequently amend recipes to make them quicker and easier to cook. This is a cooking blog for normal people … those that have busy lives and need fast, flexible recipes.”“The key to my food philosophy is moderation, moderation, moderation. I believe that you should try to eat a whole-real foods diet... like all other things, knowledge is key and knowing where your food comes from and how it is produced is no exception.”
Wasabi Ginger Salmon with Zucchini and Baby Potatoes
A quick dinner for two… or four, just double the quantities.
Cook time 30 to 40 minutes
2 wild salmon fillet portions (6 oz each)
2 tablespoon low-sodium soy sauce
1 teaspoon wasabi powder
1 teaspoon minced ginger
1/2 teaspoon sesame oil
1 lb baby potatoes, any variety
2 small zucchini
Rinse and scrub potatoes. Place in a steamer basket over a pot of simmering water, covered and cook for about 30-40 minutes until you can easily insert a fork into the potatoes. For a quicker alternative, you can boil or microwave your potatoes. Let these cook while you work on the fish.
Rinse the salmon in cold water, pat dry and place in a large ziplock bag. Add the soy sauce, ginger, wasabi powder, and sesame oil to the bag. Seal and marinate at room temp for 5 minutes. If you have skinless salmon, turn to coat at least once. With skin-on salmon, you can simply place skin side up on the counter so the marinade is drawn to the skinless side.
Rinse your zucchini and slice. Place into a small saucepan and sauté on medium with olive oil and salt/pepper. Cook uncovered for about five minutes, stirring occasionally to coat. Then reduce to low and cover, allowing the steam to cook until tender, about 10 minutes.
Heat a large skillet on medium heat and add a dash of olive oil, twist the pan to coat. With tongs or a spatula, add the fish. If you want extra zing, feel free to sprinkle more wasabi powder on the fish as it cooks.
With skinless salmon, you'll probably want to cook both sides about 3-4 minutes each. With skin-on salmon, I cook the skin side first until the salmon is cooked at least halfway through (you will see it turn opaque pink) and then I turn it and finish cooking for another 2-3 minutes until done.
When your potatoes are ready, place in a large bowl and toss with fresh butter and chopped parsley. Serve with your salmon and zucchini.