These two recipes are featured separately elsewhere on the blog, but the dishes really belong together and the pairing is so good that I've added them to my Signature Collection.
Part One: Soy Sauce Salmon
Adapted from a recipe found on Cooking-Therapy.com
Ingredients:
- 12 oz salmon cut into 2 inch squares
- Salt & pepper to taste
- 1/4 cup avocado oil (or pure vegetable oil in a pinch)
- 1/3 cup white onion - minced
- 2 - 3 cloves garlic - minced
- 2 tsp agave syrup
- 4 tsp soy sauce
- 4 tsp lemon juice
Preparation:
Season the salmon with salt and pepper.
Mix all sauce ingredients in a small bow so it’s ready to go .
Heat 1/4 cup oil over high heat in a skillet sized to fit the fish.
Add the salmon and fry for 2 minutes on each side until golden brown.
Remove salmon from the heat and set aside - covered
Add sauce mix to the pan and cook sauce for 1-2 minutes to reduce.
When your reduction turns just slightly creamy, return the salmon to the pan and coat with sauce.
Cover and let sit for a minute so fish heats through.
Part Two: Bean Sprout Stir Fry
It took some time to research the many stir fry recipes and flavor combinations, but in the end I came up with something I can call my very own that compliments the salmon quite well.
Ingredients:
- 12 oz mung bean sprouts
- 2 stalks green onion (scallion)
- 1/2 cup red bell pepper - minced
- 3 tbsp avocado oil
- 1 tbsp chopped garlic
- 2 tsp sesame oil
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1 tsp agave syrup
- 2-3 grinds from black pepper mill
Preparation:
Place bean sprouts in a colander and rinse/drain well.
Chop the garlic, mince the red pepper and cut the scallions two ways. The white stem should bet cut to small disks, and the green tops can be cut at an angle so the look pretty.
Mix together sesame oil, light soy sauce, agave, salt & pepper and set aside.
Heat the oil in a wok, or as I like to use, a large non-stick Dutch oven. Saute the garlic and white from scallions over medium/low heat until fragrant. Do not let these items brown.
Next add the sprouts and red pepper. Turn to medium high and toss/cook for about a minute. Finally add the sauce and the green scallion cuts. Toss to heat through and enjoy!
Blessed be... and happy cooking!