Soy Ginger Salmon with Rice & Broccoli

Warm days are coming. And boy, do we need it. Because while many of us are still practicing stay-at-home or safer-at-home, the outdoors are a welcome breath of literal fresh air. Why not take advantage of the sunny days to come and also cook outside? And if you can—if you also have a picnic table, or even just an accommodating step, eat outside, too.

This salmon: smothered in a salty-umami-sweet-sticky sauce, is served over rice with a side of grilled broccoli. It couldn’t be more simple. But a good fillet of salmon doesn’t need much to shine, and this sauce—well, you’ll want to make some extra. Drizzle it over the broccoli for an extra pop of flavor there, too.

Soy Ginger Salmon with Rice & Broccoli

Published May 12, 2020 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

1/4 cup soy sauce

2 tablespoon maple syrup

1/2 teaspoon corn starch

1 teaspoon Sriracha

1 clove garlic, finely grated (on a microplane)

4 quarter-sized sliced of fresh ginger

4 four-ounce pieces of salmon

1 head of broccoli, roughly chopped into large pieces

2 tablespoons cooking oil, such as avocado or olive

Generous pinch of salt

2-3 cups rice, cooked

3 green onions, sliced

2 toasted sesame seeds

Directions:

1. In a small sauce pan, whisk together soy sauce, maple syrup, corn starch, Sriracha, and finely grated garlic. Place on stove over medium heat. Add ginger coins, and bring to a simmer. As the sauce bubbles, it will thicken. Cook sauce, stirring frequently, until it is thick enough to coat the back of a spoon well. Remove from heat, and use a fork or spoon to remove and discard the ginger coins.
2. Heat grill to about 450°F.
3. While grill heats, toss the broccoli with the cooking oil to coat, and season with a generous pinch of salt.
4. Use a brush to coat the top of the salmon with about half of the soy sauce mixture. Using tongs, place salmon on pre-heated grill, skin-side down, along with broccoli
5. Turn flame down to medium, and close lid, cooking the salmon for 6-8 minutes.
6. Using tongs, turn broccoli to the second side. Then, brush the salmon with remaining soy sauce mixture, and close grill lid again, cooking for another 4-5 minutes, or until internal temperature of salmon reaches 130°F, easily flakes, and is opaque in the center. Transfer to a plate and allow to rest for 1-2 minutes.
7. While the salmon and broccoli cook, prepare rice according to your preferences.
8. Divide rice among serving plates. Top with salmon and broccoli. Sprinkle with sesame seeds and green onions. Serve.

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Herbs, herbs on everything. That’s been the mantra lately, out of necessity (but also appetite for fresh, bold flavors). Last night it was something like this pork noodle salad from NYT Cooking. The night before it was magic green chicken Nom Nom Paleo-style. But even before that—when the weekend was still young—it was this grilled swordfish with fresh herb sauce.

Need a side? Slice zucchini lengthwise (I know you have plenty of zucchini!), brush with EVOO, salt, and toss on the grill. The herb sauce in this recipe (which you will have plenty of) goes great with grilled veggies, too. Simple white rice adds bulk but also soaks up extra juices—a welcome addition!

Grilled Swordfish with Fresh Herb Sauce & Shishito Peppers

Published August 20, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1 pound sword fish fillet

10-12 Shishito peppers (optional)

Large pinch of salt

2 tablespoons olive oil

Zest of 1 lemon

Sprinkle of cracked black pepper

Herb sauce:

1/2 cup fresh chopped herbs (I use a mix of equal parts parsley, thai basil, mint, and oregano)

1 shallot

Juice of 1/2 lemon

1/4 cup olive oil

1/4 teaspoon salt

Pepper

Directions:

1. Light a grill and set to high. Close lid and allow grill to heat.
2. Meanwhile, using a sharp knife, cut the fish cubes (about 1-2 inches each).
3. Skewer fish pieces, along with shishito peppers if using. Sprinkle with salt, and allow to sit at room temperature for 5 minutes.
4. Use a brush to coat fish with olive oil, covering both sides. Then, zest lemon over fish, and sprinkle with pepper.
5. Place fish on hot grill, and cook for 3 minutes on each side, with the grill lid closed.
6. While fish cooks, make the fresh herb sauce: mince the shallot, and place in a small bowl with lemon juice. Mince herbs, and add to bowl, along with salt and a few cracks of black pepper. Pour enough olive oil into the bowl to coat all of the herbs. Stir.
7. When fish is done cooking, remove from heat and set on serving plates. Spoon herb sauce over top, and serve hot.

Fried Fish with Lemon-Butter Sauce

There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

For the fish:

4 thin white fish fillets (such as barramundi or tilapia)

Sprinkle of salt

1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)

1 egg

1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)

2-3 tablespoons olive oil

For the lemon-butter sauce:

2 tablespoons butter

2 cloves garlic, minced

Zest and juice from 1 lemon

2-3 tablespoons capers

Directions:

1. Sprinkle each fillet of fish with salt.
2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
3. Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
4. Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
5. Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.