Continuing my desire to develop new ways of consuming fish,I am always on a look out for ideas.Talking about ideas, I have been eating this quick salmon bowl for lunch quite a lot these days. It is quick, healthy and does not leave you with that “heavy” feeling kind of meal. I could go for a jog after this, no kidding!
I have talked about Indo chinese flavors at length in so many of my previous post. Here,here and here. These two strong asian cuisines marry again and again inside my wok, always leaving me amazed at the robust flavor of the resulting dishes. We simply adore the flavors in our home, though strict foodies(without being at fault) will dismiss it away categorizing it as unauthentic.
When you are a foodie, you draw inspiration from anywhere and everywhere. When I visited my local asian store a couple of weeks back, I was drawn towards the teriyaki salmon bowls on display at their asian section. Tad overpriced at first look but then I notched forward and spotted big chunks of orange salmon glazed in a beautiful dark amber colored sauce, spliced with chilies and colorful , glossy vegetables on the side.The meal was indeed mouth watering and made complete sense. Immediately, the idea of playing with indo chinese crossed my mind. Grabbing my grocery bags in both hands, I yearned to get into my kitchen and stir up something.
An easy recipe of salmon chunks stir fried with asian flavors. Use it as an outline and play around with the sauces/condiments used to suit your taste.
For the Salmon
- 1 no 6oz to 8 oz salmon fillet
- 1.5 teaspoon dark soy
- 1 fat garlic, minced
- 1-2 teaspoon white vinegar (adjust to taste)
- 1 tsp toasted sesame oil (this is a strong-tasting oil, substitute with untoasted sesame oil or any neutral oil)
- 2 tablespoons canola oil
- 1 shallot, finely chopped
- 1 fat garlic, finely chopped
- 1 small Thai green chili, minced (adjust to taste)
- 1 tablespoon finely chopped fresh ginger
- 1/4 teaspoon coriander powder
- Red chilli flakes to taste
- 1.5 tablespoon Maggi chilli tomato sauce (or use 1 tablespoon tomato ketchup mixed with cayenne)
- 1/4 teaspoon garam masala
- 1/4 teaspoon honey (or to taste)
- salt to taste
- fresh cilantro
- Add any kind of vegetables, scallions, bok choy etc to this recipe while cooking.
- You could add dashes of Sriracha or hot sauce for additional heat.
For the Pickled Vegetables
- 3 tablespoon white vinegar
- 1 teaspoon sugar
- 1 Thai green chilli, minced
- salt to taste
- 2-3 radish, julienned
- 1 small persian cucumber, julienned
1/3 cup leftover steamed jasmine or plain rice (optional)
Using a sharp knife, cut the salmon fillet in small cubes. In a bowl, transfer the cubes and mix the soy, minced garlic, vinegar and sesame oil with it. Let sit for 10 minutes.
While the salmon is marinating, proceed to make the pickled vegetables. In another bowl, mix up the vinegar, sugar, salt and minced green chili. Mix. Add the julienned vegetables and refrigerate.
In a pan or wok, heat up the canola oil to smoky. Immediately add the chopped shallot, garlic and ginger. Saute for 1-2 minutes till you smell a nice aroma. Add the coriander powder. Saute for 1 minutes. Then add the marinated salmon text along with . Stir fry the salmon on high for 3-4 minutes. They cook up fast so keep a close eye. Towards the last minute of cooking add the chill-tomato sauce,red chill flakes,garam masala, honey and adjust the salt. Also, check the tang from vinegar at the end of cooking. You can some more if you like. Sprinkle fresh cilantro.
Serve immediately alongside some leftover rice and pickled vegetables from the refrigerator.
Thanks for stopping by.