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.

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 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 Eighty-Four: Everyday Italian

by Giada De Laurentiis


                             Salmon Baked in [Parchment]

Sorry hon to have such a beautiful, tasty dinner without you; though I'm sure you yourself will be having something delicious with the boys, or maybe not...

I rode today as is the norm on Saturdays and when the hubby is not home for dinner I will just grab myself some cereal or something just as quick since I am pooped after my rides.

This evening I was craving something a bit more substantial than cereal; so to the bookshelf I went. Giada came to the rescue with something tasty and easy. I came to know (not personally unfortunately) Giada through the Food Network on television. I used to watch this station religiously. Then the show had to go all weird on me. Instead of these wonderful cooks in their kitchens teaching us how to cook which I so enjoyed until they went all "reality-like" with shows such as Cupcake Wars, Chopped, Iron Chef America, etc., not to mention the traveling shows. Food Network, please go back to having the chefs in the kitchen, I so miss watching them actually cook.

I was lucky to have most of the ingredients on-hand for this dish other than the salmon itself and the shallots called for in the recipe. I had to substitute the shallots for garlic due to the fact that I did not put one item on my grocery list that I needed for dinner. I was too engrossed in another recipe that I came across; Coffee Ice Cream - a future post - stay tuned. I made sure to write down all that was needed for that recipe! I am so easily distracted with dessert recipes.

I had extra dough in the freezer from the oasis naan I posted about previously and gave it another try. It did in fact turn out a bit better this time around. Though it was still a tad tougher than I like my naan, it has potential. I truly think my problem was adding too much flour while kneading the dough and I did not give the dough time to rest.

Giada bakes her salmon in foil. I prefer the feel and look of parchment; especially if your are serving this to company. To see how to construct the parchment packet see my post on Cooking in Parchment.

The salmon packet baking away in the oven smelled amazing. I would recommend that you use a skinless fillet so that the fish will soak up all the delicious dressing that was poured over it. I really enjoyed this and it was healthy to boot! Healthy only until I ate almost the whole piece of naan that I baked and the White Russians I made from the bottle of Kahlúa I had to buy for the coffee ice cream I'm going to make next. I am feeling the pounds piling on - Lord help me!

Success meter (1-3): 3

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"en papillote "

French for "in parchment"

Ohh.. I forgot the garnish!

Book Seventy-One: Barefoot in Paris

by Ina Garten


                          Salmon with Lentils

This recipe could certainly be included in Ina's book "How Easy is That?" That is what I love about her recipes; always simple, easy, and tasty. 

When I think of French food I visualize cream sauces, cheese, wine, and pastries. This is actually very healthy though you would not know it by the taste alone. The leeks bring a buttery flavor to the lentils and the addition of a splash of vinegar at the end gives it a zing that I think makes this dish.

If you can find French green lentils it would make for a prettier presentation. I used your basic brown lentil - that's all I have ever used, so I do not know if by using green lentils if it would effect the flavor any.

This is one to try and the simplicity makes it a perfect meal any day of the week.

Success meter (1-3): 3

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Book Fifty-Six: The Best of Gourmet: Featuring The Flavors of San Francisco

by Gourmet Editors


Baby Greens with Warm Goat Cheese,
Roasted Salmon, Cauliflower Purée, and
Chocolate Rum Pudding


A feast fit for a Queen; and I am the Queen of my castle...

While thumbing through this book I came upon Dinner for One: Be Your Guest, which was perfect since I was on my own for dinner this evening. Under this section they have two options to choose from. Though we just had salmon the night before, I chose the salmon dinner rather than the steak dinner.

The menu consists of Baby Greens with Warm Goat Cheese, which I have always wanted to try and glad I did. Roasted Salmon (which I forgot to top off with the snipped chives and tarragon!), Cauliflower Purée, which turned out more like baby food than mashed potatoes like the picture showed, but very flavorful, and Chocolate Rum Pudding.

I found cooking for one was a bit of a challenge. With minimal amounts to whisk, stir, simmer, etc., you need to use smaller pots, pans, and utensils. Thank goodness for all the mini tools I received in my Christmas stocking over the years and the small pots and pans that get pushed to the back of the cupboard from little or no use.

You can easily double everything and share this wonderful meal with the King of your castle.

Success meter (1-3): 3

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This pan is no bigger than

the burner itself.

When you need to pour with one hand,

while whisking constantly with the other,

it helps to place a towel under your bowl

to keep it from sliding around.