Wild Salmon with Teriyaki Sauce and Vegetables
This is the recipe from the Wild Oats Cooking Class on May 15th. This entire meal can be prepared in about 25 minutes.
Wild Salmon in Teriyaki Sauce
serves 6
1 ½ lbs wild salmon, cut into 4 oz portions
1 Tbsp Safflower oil
Sea salt
Black pepper
2 Tbsp wheat-free tamari
2 Tbsp white wine
2 Tbsp rice vinegar
2 stalks green onion, diced
1/3 c cilantro, chopped
Combine the tamari, white wine, rice vinegar, green onion, and cilantro in a small bowl to make the teriyaki sauce and set aside. Season the salmon on both sides with the salt and pepper. Heat the safflower oil in a sauté pan on high heat and place salmon skin side down in the pan. Cook skin side down for 2-3 minutes, then turn salmon over and cook on medium heat for approximately 5 minutes. Add the sauce to the pan and return the heat to high. Cover and allow to cook for 1-2 minutes longer.
Note: Safflower oil is the best for high heat cooking such as this recipe calls for.
Vegetable Medley in Oyster Sauce
serves 6
Some of the vegetables in this recipe will be blanched prior to sautéing and should be kept separate from the others during preparation. I have indicated the vegetables to be blanched with italics. The vegetables that are indicated to be chopped should be kept in large bite size pieces — you don’t need to spend a lot of time on chopping.
1 Tbsp Safflower oil
Sea salt
2 c cauliflower, chopped
2 carrots, chopped
2 stalks celery, chopped
1 c broccoli, chopped
1 c snow peas
4-5 Bok choy stems, chopped
4-5 Bok Choy leaves, chopped
1 zucchini chopped
2 stalks green onions, diced
1 small white onion, diced
1 Tbsp fresh ginger, peeled and minced
2 cloves of garlic, minced
1 pkg of dried shiitake mushroom (rehydrate in a small bowl of warm water for 10 min. then drain the water off)
1 Tbsp oyster sauce
1 Tbsp wheat-free tamari
1 tsp sesame oil
In a deep sauté pan, bring 2-3 qts of water to a boil. Add safflower oil and a pinch of salt. First add cauliflower to the boiling water and cook for 2 minutes. Add carrots and cook for 2 minutes. Add remaining italicized vegetables and blanche for ½ to 1 minute. Drain vegetables in a colander in the sink and return the emptied sauté pan to the burner. There will probably still be plenty of oil in the pan, but if necessary you may add a small amount of safflower oil. Add the white and green onion, ginger, and garlic and cooked for 4 minutes. Next add the mushrooms, zucchini, and bok choy leaves and sauté for several more minutes. Add the blanched vegetables from the colander. Add the tamari, oyster sauce, and sesame oil and stir to lightly coat all the vegetables. Cook for 3-4 minutes. Be sure not to overcook; the vegetables should be crisp.