Playing with recipes

Back when the food network actually showed cooking shows, I loved to watch them.  I guess I “get” the competition shows, but mostly I find them disrespectful to food.  I am sure all cooking shows end up wasting food, but some of the competitions seem mean spirited.  Like most “reality” tv, the money becomes more important than the tasks at hand.  

I won’t belabor my point, needless to say, I miss the real cooking shows.  Some are still shown during the day, when I, of course, do not have time to watch.  When I do, I find myself watching, thinking and wondering about how certain recipes work.

So the other day, I had time to watch Ina Garten, the Barefoot Contessa.  I enjoy her ability to put together a relatively simple meal.  She, of course, has shops I can only dream of in Wichita, Kansas, nonetheless I enjoy her style.

The other day, she shared a recipe she had gotten from another chef for Asian Salmon.  Watching her create the marinade I had a gut feeling this would not work.  It looked interesting, but I just thought WAY too much soy and other ingredients.  When I went to look up the recipe, my hunch was played out in the comments under the recipe.  Too salty.

So, I was still fascinated by the concept.  So I decided to experiment.  I had tried a recipe that I loved using a wasabi pea crust over salmon.  So I took 1/4 cup wasabi peas and put them in my mini food processor.

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Truthfully, I had forgotten how much I love wasabi peas.  Not too hot, but so crunchy!  I did eat some, I admit.  I pulsed these until they were the consistency of bread crumbs.  

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I then added 1/4 cup panko.  Which would create the crust later.

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Then I used some of the ingredients for the marinade.  Soy sauce, fish sauce, sesame oil, rice wine vinegar, garlic, lemon, ginger and added: hot mongolian oil (just a couple of drops) and hoisin sauce and a little bit of olive oil.

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1/2 cup soy sauce, 1 Tablespoon Fish Sauce, 1 Tablespoon lemon juice, 2 Tablespoons Rice Wine Vinegar, 2 Tablespoons hoisin sauce, 1 Tablespoon Sesame oil, 1 garlic clove minced and 1 Tablespoon grated ginger, a couple of drops of Hot mongolian oil and 1 tablespoon olive oil.

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I had 2 5 ounce Faroe Island salmon filets.  One of the joys of living in Wichita is having a marvelous fish monger in the Seafood Shop.  I poured half the marinade over them.

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Added the panko/wasabi pea mixture over the top.

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Poured the rest over of the marinade over the top and let it sit 15 minutes. I heated up the oven to 450 degrees

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I put the salmon in the oven for 10 minutes.  After 8 minutes I turned the oven off and left the salmon in until the timer went off at 10 minutes.

I served it with black rice I had cooked in the oven (an Alton Brown recipe)  and sauteed baby bok choy and red cabbage.

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It was good.  Still, a bit more salty than I would have liked.  Next time I will use the lower sodium soy, and add more wasabi peas to the crust.  My husband made all kinds of encouraging noises as he snarfed, I mean ate dinner.  

I  have to admit, I play with recipes all the time.  I can not remember the last time I made something exactly the way the recipe written.  Sometimes I just do not have all the ingredients listed so substitutions are in order.  In almost every case, the food is good and life is good.

 

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