Salmon is one of those fish you just have to like. It has a unique flavor and is full of omega fatty acids and other vitamins and minerals that are good for you. There are many ways to prepare Salmon and today we are going to marinate it and sear it. I prepared this for a dinner at the college president's home last Sunday as I stated in my previous blog and it seemed to go over pretty well. I had one person that attended tell me the next day that she didn't really care for Salmon that much but she thought this dish was very good. I hope that you will like it as well. We have several recipes to do here as I prepared a glaze for the Salmon and also prepared wild rice cakes as an accompaniment . It all went together very well so lets get started. Lets make the marinade for the Salmon first. For this you will need:
Soy Sauce 1 cup
Water 2 cups
Honey 2 cups
Lime Juice 1/2 cup
Rice Wine Vinegar 1/4 cup
Fresh Ginger, minced 1/2 cup
Green Onions, chopped 10 each
Salmon Fillets, skinless 4 ounce 14 each
Sea Salt little, to taste
Black Pepper, fresh ground little, to taste
Garlic Powder little, to taste
Combine all ingredients except the salt, pepper, garlic and Salmon and mix well. Season the fish lightly with the salt, pepper and garlic and place in a dish or bowl large enough to hold it all and put about 1/2 of marinade over the Salmon. Refrigerate until time to cook. Marinate Salmon just 1-2 hours. Reserve remaining marinade for sauce which we will thicken later. While the Salmon is marinating its time to make the rice cakes. Here's what you'll nee for rice cakes.
Water 4 cups
Wild rice 2 cups raw
Red bell pepper, diced 1 large
Green onions, chopped 10 each
Sea salt to taste
Black pepper, fresh ground to taste
Eggs, large 6 each
All purpose flour 1/4 cup
Bring water to a boil and add rice, return to a boil, reduce heat, cover and simmer for about 45 minutes. Remove from heat and cool. While rice is cooking cut red pepper and green onions. If desired the rice may be cooked a day ahead and stored in the refrigerator until you are ready to make cakes. Doing so will shorten your time in the kitchen to prepare this meal. Once the rice is cool mix in the peppers, green onions, eggs, flour and seasonings. Okay, the rice cake mix is ready, the Salmon has been marinating for at least an hour, if you plan to have a vegetable it should be prepped, I guess it's time to cook. If you have an electric griddle it will work great to cook your Salmon and the rice cakes, heat it to about 350 degrees. If you are preparing the full recipe it will be easier to par-cook the Salmon and then finish it in the oven. Place a small amount of salad oil on the griddle and place Salmon on griddle. Cook just long enough to get some color, it should only take a few minutes, turn Salmon over and cook just a few minutes on the other side. Remove and place Salmon on a cookie sheet and hold there until time to finish. Heat your oven to 400 degrees, the Salmon will only take about 5 minutes to finish when it is time. Now would be a good time to make your sauce also. Place reserved marinade in a sauce pan and bring to a boil. You will need a slurry to thicken the sauce. You should have about 3 cups of marinade for your sauce, for this you will need to mix separately 1/3 cup of cornstarch with 1/3 cup of water. When marinade comes to a boil whisk in slurry, return to a boil, reduce heat and simmer for about 10 minutes. Remove from heat and cover to keep warm until time to serve. You can make the sauce while you are par-cooking the Salmon. Give the griddle a quick clean, I would just wipe it good with a paper towel, apply a little oil to the griddle and start cooking the rice cakes. Use a 1/4 cup measuring cup to portion your cakes. Place a 1/4 cup of rice cake mixture on the griddle and flatten out a little to make a 3 inch cake. I would be steaming my vegetables at this point also. Cook cakes about 4 or 5 minutes and turn. Now you want to put the Salmon in the oven. Cook the rice cakes another 5 minutes and everything should be done. Time to serve. Now if you really wanted to make service time a lot easier you can par-cook the Salmon and cook the rice cakes earlier in the day placing them both on separate cookie sheets and refrigerate them for later. When it is time to eat place the Salmon and rice cakes in the oven when you serve your salad. In a 400 degree oven they should be hot and ready in 10-15 minutes so about the time you are finishing your salad your entree will be ready to serve. I started this meal with a wild mushroom appetizer which you saw in my previous blog, followed that with a Caesar salad and of course next came the Salmon. We finished our meal with a dessert that I purchased, a very rich chocolate fudge cake with fresh raspberries and both chocolate and raspberry sauce. For the salad I tossed romaine lettuce with a purchased Caesar dressing, croutons and Parmesan cheese. I'm posting pictures of the salad and dessert for presentation but they are not something that I have prepared from scratch. Again, time is a great factor these days when you are in the kitchen and when you can find a good product that will satisfy and present well you need to take advantage of it. Any way I feel that from beginning to end this is a meal with a nice variety and a lot of great flavor for all to enjoy!!!
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