When growing up in San Francisco there was not a more festive holiday than Chinese New Year. The sidewalks of Market Street would be lined with thousands of people on a usual cold, damp and foggy evening in February to watch the colorful and loud parade. And then there was the star of the parade. The flowing dragon who was both lead and followed by dancers tossing firecrackers to ward off any evil spells. Now, as an adult and away from San Francisco, I still like to celebrate Chinese New Year with the difference being, I do it with food!
According to a new survey, the number one seafood ordered in restaurants in salmon. There is very good reason for this. It is usually very easy and fast to prepare and the things you can do with fresh salmon are varied. You can take the salmon to virtually any international cuisine. Of course the fact it is one of the more nutritional food products given to us by nature might help too!
This use of salmon is very popular in higher end Asian restaurants. You won't find it at the "mom-and-pop" Chinese restaurants. It is quite simple to prepare and doesn't require any special tools or hard-to-find exotic ingredients.
A note about salmon. The best salmon (and the most nutritious) is wild salmon. Farm raised salmon are usually injected with color enhancers to give it that lovely salmon color. Fact is, all color enhancers are known cancer enablers.
Ingredients needed to make Asian Ginger Salmon (serves 4):
- 1 pound salmon, skinned, boned and cut into 4 pieces
- ¼ cup oyster sauce
- 2 tsp. toasted sesame oil
- 2 cloves garlic, minced
- 1 Tbs. minced ginger
- 2 tsp. red chili paste
- ¼ cup soy sauce
- ¼ cup olive oil
- Using a paper towel wipe any moisture off of the salmon.
- In a small bowl whisk all the remaining ingredients, except olive oil, until well combined.
- Place the salmon in a non-metallic bowl. Pour the marinade over the salmon, cover and let sit at room temperature for one hour.
- In a medium sauté pan or skillet heat the oil over medium heat.
- Remove the salmon from the marinade and place in the pan, skin-side down. Place a lid on the pan and cook 5 minutes.
- Turn the salmon over and cook just long enough to remove the skin. Once the skin has been removed, turn the salmon back over. Brush some of the remaining marinade over the salmon and cook 5 more minutes before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."