Tuesday, January 09, 2007

Asian-Glazed Salmon

There is something so fitting about fresh salmon filets and a sweet and savory Asian inspired glaze. Potatoes and spinach are also natural partners for salmon. Unbelievably, this comes together within 20 minutes (not including marinating) and is elegant and delicious enough to serve guests.

Asian-Glazed Salmon on Yukon Gold Potato & Shallot Cakes and Sauteed Baby Spinach:
(serves 4)

Salmon & Asian Marinade:
1.5 lbs fresh salmon filets
1/4 c sake
1/4 c mirin
2 tbs soy sauce
2 tbs brown sugar
1 tbs minced fresh ginger
3-4 cloves garlic, minced

Mix all ingredients (except fish) together in a shallow pan. Place fish in pan, ensure marinade covers fish. Marinate for 1-4 hours.

Place fish on a baking sheet, discard marinade. Broil for 4-5 minutes or just until done. Do not overcook.

Potato Cakes:
(makes 4 large cakes)

3 large Yukon Gold potatoes, peeled
1 large shallot, minced
1 egg, beaten
1 tsp baking powder
Salt and Pepper
Fresh ground nutmeg
3-4 tbs flour, as needed depending on wetness of potatoes

Grate peeled potatoes, add all other ingredients and mix well. If too wet, add additional flour in small amounts. Meanwhile, heat oil over medium high heat. Mound a ball of 1/4 of potato mixture and gently slide into pan. Flatten with a spatula and cook (turning) until brown on both sides and cooked through.

Salt to taste while still warm, drain on paper towels and hold for service.

Asian Glaze/Sauce:
1/4 c sake
1/4 c mirin
1 tbs soy sauce
2 tbs brown sugar

Mix ingredients in small saucepan. Boil until reduced to desired consistency. Hold for service.

Sauteed Spinach:
6 oz fresh baby spinach, rinsed and dry
2 tbs fresh shallot, minced or in rings
Salt and Pepper to taste
Olive Oil

Heat oil in a saute pan until shimmering. Add shallots, saute until beginning to brown. Add spinach, salt and pepper to taste. Saute just until beginning to wilt. Remove from heat and serve.

To Serve:
Place a potato cake on a plate, top with sauteed spinach. Top with portion of salmon, drizzle with sauce. Serve immediately.


Patricia Scarpin said...

Kirsten, this salmon is divine!

It's a complete meal and quickly prepared!

Kristen said...

Have you ever been to Bonefish Grill? The have an asian sauce that they put on their salmon that is to die for. I think this sounds very close to what there's must be. THANK YOU! I can't wait to try this out.

Kirsten said...

Thanks Patricia and Kristen!

Kristen - funny that you ask about Bonefish, it was just in today's daily paper (Arizona Republic) food section.

They are opening one right near my house within the month. It will be the first Bonefish in Arizona and all my foodie friends from other states say that despite the fact that it is a chain and that can sometimes mean certain things...it is WONDERFUL.

Can't wait to try it!

Kari said...

Great recipes! I was planning to cook salmon tonight anyway, and when I saw your blog entry I decided to try your recipes. The whole dish was a big hit with my family!

Kirsten said...

Hi Kari,

Thank you so much for reading my blog and posting a comment.

I am THRILLED that your family liked the recipe(s). If kids like my recipes, that is really flattering because kids tend to be quite discerning. :)

Ivonne said...

I just love salmon! This is gorgeous!

peabody said...

I love when you make fish, your recipes are always yummy.

Kristen said...

You'll love it. Make sure to get their Bam Bam Shrimp appetizer. I also recommend their Asian Salmon (couldn't have guessed that, could you? ;)) and their au gratin potatoes. Let me know when you go!

Kirsten said...

Thanks Peabody! I love fish.

Kristen, I'll let you know when I go - can't wait.