Asian Marinated Salmon with Wilted Beet Greens
This dinner comes together pretty quickly without too much fussing.
The Salmon
2-4 8oz salmon filets
The Marinade
1/2 cup rice vinegar
1/4 cup honey
1 tbsp soy sauce
1 tsp dark soy sauce (or more regular)
1 tsp fish sauce
4 garlic cloves, minced
1 heaping tsp Penzey’s Bangkok blend*
1. Mix the marinade ingredients together in a non-reactive saucepan and bring to a boil, stirring, over medium-high heat. Turn down to medium, and simmer for about 10 minutes, or until thickened.
2. Cool the marinade in the freezer for a few minutes. Place the filets in a flat dish (like a casserole) and spoon the marinade over each side, reserving some for serving. Let fish rest, covered and not overlapping, for 10 minutes to 24 hours.
3. When ready, sear the salmon on each side for 2-3 minutes in a hot pan.
Wilted Beet Greens with Onions and Garlic
1/2 large sweet onion, chopped
1 clove of garlic, minced
1/4 tsp grated ginger
4 cups chopped beet greens, stems reserved
salt and pepper to taste
splash of rice-wine vinegar
1. saute the onions on medium low in a large skillet until they start to soften, then add salt, pepper, garlic and stems
2. saute for 2-3 minutes
3. add greens and lid for 3-4 minutes
4. stir greens and serve with a spash of vinegar and a pinch of salt
*Bangkok spice is a general purpose ‘Asian’ blend from Penzey’s, but you can substitute ginger and chili powder, or any other spices that strike your fancy.
