Sunday evening was a fun evening of food, wine, and comical board games with friends. Here are the highlights (of the food):
I made my mom’s Asian salmon (perhaps an oversimplified name for a marinade whose primary Asian-ness comes from the fact that it contains soy sauce) and I also adapted Smitten Kitchen’s Green Bean Salad (love green beans, love fennel, love pickled onions = loved this salad) for a light, healthy, simple, and delicious meal. Thanks to Jenni and her talented photography skills (read more about the evening on her blog here).
Mom’s “Asian” Salmon
Yum Factor: Alex – 8.6, Jessalyn – 8
This makes (4) 6-oz. salmon fillets. Look for the best you can get (but frozen will work too).
– 1/3 cup orange juice
– 1/3 cup soy sauce (I used gluten-free Tamari)
– 1/4 cup white wine (whatever you’ve got in the fridge works fine)
– 2 tablespoons canola oil (though I might try half dark sesame oil next time?)
– 1 tablespoon minced ginger
– 1 teaspoon dry mustard
– a little squeeze of lemon juice
– pinch of sugar
– 1 garlic clove, chopped
– 1/2 teaspoon pepper
1. Stir together the marinade ingredients. Place salmon fillets in large ziploc bag. Pour in marinade and let sit in fridge, rotating once, for about 30 minutes.
2. In the meantime, grease a baking dish large enough to hold all your fillets. Heat the oven to 450F.
3. After the salmon has marinaded (save the marinade!), place each fillet, skin side down, in the baking dish. Bake in the oven 10-14 minutes, depending on the thickness of the fillets.
4. While that’s cooking, pour the marinade into a small saucepan. Heat to a boil on the stovetop and cook down at a light boil for at least 6 minutes.
5. After the 10-14 minutes in the oven, switch to broiler and broil for 2-3 minutes to give the salmon a wonderfully barely crisped exterior. Serve warm with rice. Pour the heated marinade (now your sauce) generously over the salmon and rice.
Everyone earned the clean plate award that evening! Oh, and one of the nice things about serving a light and healthy but satisfying meal is that it leaves you plenty of room for dessert! Jenni and Chris brought us a white chocolate raspberry cheesecake (with chocolate crust) of the most adorable size to share after our meal and before we entertained ourselves with the game Mad Gab. It was so nice to get out from behind a screen (computer screen, TV screen, etc.) for a good old-fashioned board game night and good conversation.
The next time you’re cooking for guests, try my mom’s salmon recipe (also works well on the grill). It’s super simple and will leave you plenty of time for conversing and entertaining with your guests (which is the whole point of having them over in the first place, right?). What do you like to serve when you’re having guests? Or on a board game night? Do tell!