Monday, May 30, 2011

broiled salmon with napa cabbage salad

We got some lovely napa cabbage in our CSA box last week, so I used it for May's resolution salad: broiled salmon with napa cabbage salad. I didn't measure the salad ingredients, so just chop away until you think you have enough.

Broiled Salmon with Napa Cabbage Salad
serves 2

for the fish:
2 salmon fillets, rinsed and patted dry
2 T soy sauce
1 garlic scape, minced (or 1 T minced garlic)
1 T minced ginger
1 T dark sesame oil
1/2 t sugar

Move a rack to the top of the oven and turn on the broiler.
Combine soy sauce, garlic scape, ginger, oil, and sugar. Spoon over salmon.
Broil salmon until it flakes easily, 8-10 minutes.

for the salad:
1 head napa cabbage, thinly sliced
radishes, thinly sliced
snow peas, chopped
green onions, chopped
1/2 bell pepper, sliced
1 T minced ginger
1.5 t agave nectar
1 T rice vinegar
1 T lime juice
1.5 T soy sauce
1 T EVOO
1 T toasted sesame oil

Combine ginger, agave, vinegar, lime juice soy sauce, and oils. Salt and pepper to taste. Toss cabbage and other vegetables with the dressing.

Serve the broiled salmon over the salad.

EDW and I loved the salad portion of the meal, but the salmon wasn't our favorite. I'm not sure there was anything really wrong with it-- it just didn't enhance the dish. I think maybe if it had been pan cooked or grilled, so it was a bit crispier, it might have worked. The flavor was good, but I wanted a crispy outside and tender inside.

That being said, the cabbage salad was fantastic. The dressing was slightly sweet and zippy, and it was great with the crunchy cabbage, radishes and snow peas. You could probably make the salad portion ahead of time, since there aren't any wilty veggies in it, and take it on a picnic.
I gave this recipe a C+. Edwin gave it a B-.

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