Quickie Dinner for Two: Wasabi Ginger Salmon with zucchini and buttered baby potatoes

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
  • Parsley
  • Butter
  • S/P
  • Olive oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When your potatoes are ready, place in a large bowl and toss with fresh butter and chopped parsley. Serve with your salmon and zucchini.

Serves: 2

Recipe Source: original

Time: ~30-40 minutes