Another quick dinner for two … (or four, just double!)
- 2 salmon fillets
- 2 tbsp. low-sodium soy sauce
- 1 tsp. wasabi powder
- 1 tsp. minced ginger (you can use fresh ginger from the produce section or mince the bottled slices you can buy in the Asian section of the grocery)
- 1/2 tsp. sesame oil
- ~ 1 pd. baby potatoes, any variety
- 2 small zucchini
- Olive oil
- Rinse (and scrub if needed) your potatoes. I prefer to steam most of my vegetables – place in a steamer basket and heat on high. 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 S/P. 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.
Recipe Source: original
Time: ~30-40 minutes