We had fish in the freezer and could not remember if it was salmon or trout. I have always loved a dish I ate at NOLA in the quarter with my mom that involved a citrus-encrusted trout, cooked on a cedar plank. I found the recipe online but it looked way too complicated than what we wanted to make. Instead, I saw this recipe from Emeril and thought it would work with whatever fish it ended up being and most importantly, we had all of the ingredients.
Cedar-Planked Teriyaki Salmon
1/2 cup light soy sauce
1/4 cup white wine
2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion bottoms (From Hollygrove Market)
1 teaspoon of wasabi powder
2 (6-ounce) salmon fillets
2 untreated cedar planks
Put the soy sauce, wine, sugar, olive oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon. Soak the cedar planks in water for at least 1 hour. (Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)
Preheat a grill to medium. Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon olive or oil the planks. Place 1 salmon fillet on the top of each plank. Place the planks directly on grill and close the cover. (The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook until the salmon is just cooked through, about 10 minutes. While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.
Inspired by: http://www.foodnetwork.com/recipes/emeril-lagasse/cedar-planked-teriyaki-salmon-recipe/index.html?oc=linkback
Baked Wasabi Catfish
1/4 cup soy sauce
2 tablespoons olive oil
2 teaspoons wasabi paste
1 teaspoon minced garlic
1/4 teaspoon crushed oregano, or more to taste
1 pinch ground black pepper, or to taste
16 ounce catfish fillet
1 pinch Cajun seasoning (such as Tony Chachere’s), or to taste
- Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
- Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
- Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.
Inspired by: http://allrecipes.com/recipe/wasabi-trout/
- 2 tablespoons vegetable oil
- 2 medium garlic cloves, minced
- 1 tablespoon of diced picked ginger
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon water
- In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
- Turn off the heat, stir in the sesame oil, and season with salt if desired.
Inspired by: http://www.chow.com/recipes/28071-sauteed-bok-choy