A Yummy and Very Easy Asian-Inspired Supper

On Thursday night, I made my favorite hoisin glazed salmon steaks with beautiful wild fish I found at Ruskin’s Fish Market in Crown Heights.  I underestimated how much I bought and was blessed with a bounty of leftovers.  I’m not sure why it works out like this, but my husband and I often find ourselves wandering to the Laundromat every other Friday (This probably wouldn’t be the case if we had our own washing machine).  As a result, I like to make tasty suppers that don’t require too much time over the stove (it’s a great night for baking, too).

Last night’s solution was turning the salmon into a nice chilled salad with scallions and serving it up with a ginger-hoisin-butternut squash dish and a mango, avocado, baby arugula salad with miso dressing.  This dish is almost gluten free, too.  You can make it so by using gluten free soy and hoisin sauce (I used the latter).

Back Camera

$$$ The Cost $$$

Dinner for 2 cost about $13.50 or so (it’ll vary depending on the price of fish)

Hoisin Glazed Salmon Salad

What You Need:

  • 1 scallion, chopped ($0.15)

What You Do

  • Remove fish flesh from skin and any bones.  Gently mix in scallion with the back of a fork.

Asian Gingery Butternut Squash

What You Need:

  • About 1 cup Organic Butternut Squash, peeled and cubed into ¾ to 1 inch to pieces ($1.75)
  • Half small Onion, sliced into semi rounds ($0.25)
  • 1 small Garlic Clove, minced ($0.05)
  • ¾ inch piece of Ginger, peeled and minced ($0.15)
  • A few tablespoons of Hoisin Sauce
  • A little olive oil
  • A tiny dash of sesame oil (optional)
  • Soy Sauce to taste
  • A little Thai Curry paste (optional)
  • Pepper to taste
  • A little Water

What You Do

  • In a skillet, heat a little olive oil and then sauté onion, garlic, and ginger.
  • After a couple minutes, add a dash of soy sauce.
  • Add butternut squash and toss with onions, garlic, and ginger.
  • Add just a little water and bring to a simmer.
  • Stir in a little hoisin sauce, like 2 tablespoons. Cover and cook for a few more minutes, stirring occasionally.
  • Optional: add in a dish of sesame oil and Thai Curry paste. Stir.
  • Continue to cook until the squash is tender but not broken down. You might want to stir in a little more soy sauce or hoisin to taste, as well as freshly cracked pepper.
  • Enjoy hot or cold.

Miso Dressed Salad with Mango, Baby Arugula, and Avocado

This salad has all of my favorite things and a nice balance between crispy, bitter, sweet, and smooth.

What You Need

  • One Ataulfo Mango, sliced into strips (You can use other kinds, too! I just like the tartness of a just ripe Atfaulfo Mango) ($1.50)
  • ½ Avocado, sliced into nice pieces ($0.50)
  • Nice handful of organic Baby Arugula ($1.50)

What You Do

  • Toss ingredients together with a little miso dressing just before serving.

Miso Dressing II

What You Need (This yields enough for a few salads)

  • Generous Spoonful of Miso (I use a nice miso with azuki beans), ($0.10)
  • ¼ cup Rice Wine Vinegar ($0.20)
  • Just under ¼ cup Olive Oil ($.0.20)
  • Dash of fresh ground pepper
  • Pinch of Sea Salt
  • Optional: Dash of Lemon Juice

What You Do

  • Whisk ingredients together with a fork. I like to put everything in to a depression glass one cup measuring cup I have.
  • Keep extra in fridge, covered.

Serve everything up on a plate or in a deep dish and enjoy!

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