Wok Wednesdays | Stir-fried Salmon with Wine Sauce

WW wokking thru Stir-Frying to the Sky's Edge
by Grace Young

I was waiting with anticipation for this recipe to come up in rotation, for salmon is my favorite fish - we have it quite regularly.

Mise en place.

Bowl 1: Scallions, ginger

Bowl 2: Salmon, cornstarch, oil, garlic, dry sherry, sesame oil, black pepper, egg white, salt

Bowl 3: Chicken broth, dry sherry

Bowl 4: Straw mushrooms, carrots

Bowl 5: Chicken broth

Bowl 6: Salt

Bowl 7: Snow peas

Bowl 8: Sesame oil

Stir-frying fish takes a little finesse, for fish is quite delicate and will fall apart if tossed around the wok like you would do with a typical stir-fry. This is why the recipe calls for salmon with the skin left on - it will help hold it together as you gently give it a stir.

However... as I was slicing my salmon, the skin just did not appeal to me, and finding fish scales all over the place, I started thinking these little scales are going to stick to the back of my throat, and I'll be coughing all through dinner - so, off came the skin! And yes, my fish did fall apart somewhat - not too bad though.

Once the aromatics have been added to the wok and stir-fried until fragrant, the salmon is added in an even layer and left undisturbed (no stirring). The broth mixture is added along with the mushrooms and carrots and allowed to cook for a short time (one minute), still not stirring the fish, just ever so gently sliding a spatula under the fish to loosen it from the wok. The rest of the broth is added with the salt, and again gets cooked while leaving the fish undisturbed, aside from just loosening it again from the pan if needed. The fish is then very carefully turned over, and the snow peas are added, and the wok is covered, and the fish is allowed to cook just long enough until it is cooked through. The wok is uncovered, the sesame oil is added, and the contents are stirred ever so gently to combine everything together.

It's hard for me to admit, but I really did not care for this recipe (so sorry Grace!! However, Andy and a co-worker of ours did enjoy it). It just did not have enough bang for my tastes. I found the flavor of this dish to be subtle, and I was also expecting... a sauce; where my sauce was non-existent. I just had a vision of salmon drizzled with a wine (maybe even a cream) sauce.. I know, I know.

With regard to sauces in authentic Chinese cuisines, the sauce just coats the ingredients, not anything like our western counterparts, where it is swimming in a pool of liquid, and I'm quite happy with that. Can't win them all (most yes, with this book)!

Looking forward to the next recipe!


On a completely different note:

I've had the above condiment dish for I don't know how long, and I just noticed it has a fish in the belly of the fish! Did you notice it? I always felt there was something "off" about it. Ha ha ha.

Wok on my friends!!

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 162, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

Wok Wednesdays | Fujianese-Style Stir-Fried Fish with Peppers

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young

This stir-fry consists of fish that has been oil blanched before stir-frying. Grace herself is not a fan of this type of preparation, but included it in her book because it is so popular with Chinese restaurant chefs, and for us to experience what it is like. She even states this method is not practical (using and discarding two cups of oil) or healthy for the home cook.

I took a cue from Karen of Karen's Kitchen Stories, and placed the oil blanched fish on a plate lined with paper towels, and dabbed the top of the fish with another paper towel to help soak up some of the oil before proceeding with the recipe.

 Mise en place.

Bowl 1: Codfish, egg white, salt

Bowl 2: Garlic, ginger

Bowl 3: Bell pepper

Bowl 4: Scallion

Bowl 5: Chicken broth, dry sherry, cornstarch, sugar, salt

 

The recipe calls for fish with the skin on; this is to help keep the fish from falling apart when (ever-so-gently) stir-frying. However, the cod from the fish market was skinned, hence the broken pieces of fish.

I always seem to mutilate my fish when I remove the pin bones. Maybe using pliers instead of tweezers might help. I was able to get out all of the bones! And that is a good thing.

This would be a great stir-fry for those with a tame palate. Me, I prefer more bold flavors - I'm thinking a bit of soy sauce added to the broth mixture and some Thai red pepper would be a tasty addition to this dish.

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 176, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.

 

Book 117: Everyday Tapas | Fresh Salmon in Mojo Sauce

by Parragon Books

This was not only easy and delicious, but it's healthy to boot! What more can one ask for?

Salmon is my favorite fish, and this was a nice change from the ordinary. Normally we bake or grill it with a little olive oil, smoked salt, and some pepper.

As I mentioned above, this is healthy. The sauce has no cream, butter or mayonnaise. It is made up of olive oil, garlic, paprika, cumin, and white wine vinegar, processed in a food processor (easy part - no mincing of the garlic). If you have a choice between a small or large food processor, use the small! I was not paying attention to the volume of ingredients, and there really was not enough for the large bowl to get it all thoroughly mixed. I had to finish the sauce by hand.

When you purchase your salmon, ask your fish monger to skin and debone it for you. This will save time and less mess to clean-up later.

The fish is cut in half widthwise, and then again lengthwise in three-quarters of an inch pieces, and sprinkled with some salt and pepper. The fish is cooked for about ten minutes (depending on the thickness of the fish) in a frying pan with three tablespoons of oil, until the fish is cooked through and browned on both sides.

Serve the fish drizzled with some of the mojo sauce, and place the remaining sauce in a small bowl to accompany the fish - it's really good - you will want more than just a drizzle.

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Click here for the recipe.

Book 112: The Ultimate Southern Living Cookbook | Grilled Fish Sandwiches

by Oxmoor House

Compiled and Edited by Julie Fisher Gunter

The weather has been nice, and the Mr. loves to barbeque. My original plan was to grill burgers for dinner - then I went and had a ball-tip sandwich (they are sooo good) from Kinders for lunch; there went my dinner plans.

To the bookshelf I went - pulled this book out and looked up barbeque in the index. This recipe caught my eye. I hate to admit it, but I used to (many, many years ago) love the fish sandwiches from the local fast-food joint (I think it was Burger King). I know, I know... I did say used to. :)

Before grilling, the fish is marinated for an hour, in a mixture made up of scallions, garlic, olive oil, white wine, lemon juice, salt and pepper.

The fish is then grilled for about fifteen minutes (depending on the thickness of your fish) and placed on a toasted kaiser roll (I used wheat kaiser rolls), that is spread with tarter sauce, then topped with red onion, lettuce, and tomato.

I'm sure I don't need to say it... but I'm going to anyway... these are way better than the fast-food restaurant sandwiches I used to eat. The Mr., he thought they were good, but wasn't gaga over them.  I'm sure he would have preferred the beef burgers I original planned for dinner instead. 

Barbeque weather has just began.. plenty of time for burgers. :)

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Book 108: Autumn Gatherings

by Rick Rogers

Wow! This was easy and delicious! What more could one ask for?

This would be perfect for company. It takes hardly any time at all to throw together. I made the sauce while the rice was cooking, and the salmon roasted for maybe 20 minutes. I always buy the Coho salmon - it's thinner, which equates to a shorter cooking time, and I think it has a better flavor.

Whenever I have to make a reduction of any kind, it always takes way longer than stated in the recipe. Not sure what it is that I am doing wrong. Maybe I don't cook it at a high enough temperature, worried that I may burn it. I also don't have one of those fancy pans with sloped sides that are made for sauce reductions.

 (source)

The instructions for this sauce says to reduce the liquid to two tablespoons, about 6 minutes - it took longer as usual. I can't tell you how long, for I did not pay attention to the time. But that's OK. It was ready in plenty of time - even if it wasn't, it would have been worth the wait. This sauce in my opinion, is to die for. I kept going back for more, I just could not get enough of it.

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You may be thinking that this looks like a really small piece of salmon. I had purchased three-quarters of a pound for the two of us, and received a call from our daughter that she would be stopping by, and I had asked her to stay for dinner. She offered to stop and pick up some more fish, and I said we would make do - and we did - it turned out to be the perfect amount.

According to the American Heart Association, a serving of fish is two to three ounces.

Book Ninety-Six: Salad Days

by Marcel Desaulniers

Sliced Beets with Curly Endive, Red Bliss Potato Salad, 

Honey Mustard Roasted Walnuts and Meaux Mustard Vinaigrette

If the name Marcel Desaulniers sounds familiar, you may know him from his renowned restaurant the Trellis, located in Williamsburg, VA, which he sold in 2009 upon retirement, or if like me, you may have five or six of his other books.

Mr. Desaulniers apparently was missing the crazy culinary world, and so he came out of retirement to open a chocolate cafe, MAD About Chocolate - if only it were here in California - close to my home; it is lucky New Yorkers and visitors of NY that get to visit what looks to be a fun place to meet up with friends for a sweet treat.

Back to the savory side of Mr. Desaulniers:

I didn't have to look any farther than the first salad recipe in the book. It had me at "sliced beets" - my husband L O V E S beets, as do I.

This salad consists of sliced beets, endive, potatoes, and honey mustard walnuts. I was not sure if this would be substantial enough for a meal in itself, so I opted to go with the Walnut-Crusted Striped Bass variation of this recipe.

Well it turned out that the salad alone would have been more than enough. The fish was delicious and I'm glad I made it and would make it again, but with just a simple green salad on the side; we felt this was too much for us. The recipe states this will serve four and I cut the recipe in half, still it was enough for at least three people.

Success meter (1-3): 3

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The recipe calls for you to boil the beets. I prefer to roast them. I have never understood why you are to add oil, salt, and pepper to the beets before roasting, so I did an internet search on this. I could not find any reference to this at all! Why I have done this (for several years) I have no idea. No longer!

 Walnuts tossed in melted butter, honey, and mustard, ready for roasting.

 Mustard vinaigrette for the potato salad and endive.

This component was my favorite part. The potato salad would be great for a potluck or picnic - no mayo!

 Not a good idea to use parchment when broiling - oops.

 Next time, I would use softer greens. I did not really care for the roughness of the endive - also I would dress the greens before placing them on the plate.

 Walnut-Crusted Striped Bass Variation

For a prettier presentation (you don't see the other side!) I would divide the fish in individual portion sizes and then cover with the topping and bake. The walnut topping on the fish added a really nice crunch and almost citrus(y), spicy flavor, and smelled amazing while baking. Surprisingly no burnt taste at all!

Book Seventy-Five: Cooking Under Wraps

by Nicole Routhier


                   Molded Rice Salad Provençale

This has potential...

I really wanted to say this was as wonderful as it was beautiful; however the basil and the fishiness of the tuna were the dominate flavors. I always buy canned tuna in water, whereas this called for tuna in oil. I don't know if that makes a big difference in taste. I even left out the anchovies, and I still have an unpleasant aftertaste at the time of this writing. Personally I would use less basil and use tuna packed in water or omit it all together. Maybe add some zucchini or anything else you may have in your refrigerator.

As I was doing a name search on Nicole Routhier, I realized she is the author of The Fruit Cookbook which I have had wonderful results with the recipes from that book. I made one other recipe from this book (Cooking Under Wraps) which I recall was really tasty.

Success meter (1-3): 2

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Rainbow Chard

Had a lot of filling leftover.