Spicy Honey Ginger Salmon a bed of whole grain brown and wild rice, with a cooling side of Creamy Cucumber Salad
I was in the mood for salmon, but not just any salmon. I wanted some of the sweet and spicy Asian flavors that I love so well. This would be easy enough to accomplish with a few ingredients and a quick trip under the broiler...perfect food in that it is simple, quick, and delicious. But what to serve with it? Earlier in the week I had been making the vinegar based cucumber salad that Christopher loves so much when Ben reminded me that he like sour cream based cucumber salads too. This was it. The cool creaminess would be the perfect foil to the sweet spiciness of the fish, and as cucumber becomes somewhat crisp when salted and drained, it would be a wonderful textural foil as well (and it was, on both counts :).
I was in the mood for salmon, but not just any salmon. I wanted some of the sweet and spicy Asian flavors that I love so well. This would be easy enough to accomplish with a few ingredients and a quick trip under the broiler...perfect food in that it is simple, quick, and delicious. But what to serve with it? Earlier in the week I had been making the vinegar based cucumber salad that Christopher loves so much when Ben reminded me that he like sour cream based cucumber salads too. This was it. The cool creaminess would be the perfect foil to the sweet spiciness of the fish, and as cucumber becomes somewhat crisp when salted and drained, it would be a wonderful textural foil as well (and it was, on both counts :).
1 lb. skinless salmon fillets
2 tbs. honey
2 tbs. soy sauce
1 tbs. ground ginger (not powdered)
1 tsp. crushed red pepper flakes
large pinch of coarse salt
2 large cucumbers
salt (table salt is good here)
1 small vidalia onion (or other sweet onion)
1 cup sour cream (I used low fat)
fresh ground black pepper
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