Asian Flavors Marinade for both Cedar Plank Salmon & Spring Vegetable Stir Fry
At the risk of sounding redundant I LOVE SPRING! I love the extended daylight, the scented air created by new grown buds and blooms and the radiant display of color that abounds from both trees and ground. I love the happy sounds of birds returning from their winter sojourn, I love the much awaited return of warm temperatures and the pervasive feeling of hope renewed that seems to be heralded by the arrival of spring.
Spring is always ushered in by religious holidays which celebrate a time of spiritual renewal and rebirth. The Jews celebrate their freedom from slavery with the observance of Passover, Christians celebrate Easter which denotes a time of spiritual rebirth and Muslims Mawlid-al-Nabi or the birthday of the prophet Mohammed.
Spring is the time when we clear our homes of clutter and it’s a great time to rid ourselves of mental and emotional clutter as well. It is easier to remain positive when the sun shines brightly and we rid ourselves both literally and figuratively of the heavy cloaks which weigh us down.
Spring is a time of new birth and we can expect to see kittens and puppies abounding, filling our homes and our parks with their joyful playfulness. Laughter begins to fill the air too as children play outside more often and their happy little shrieks enhance our communities and remind us that we live in neighborhoods, not just our private residences.
One of the best things about spring, at least in our world, is that it remains light out now until past eight o’clock allowing the Brit and I to both cook and eat out doors and one of the most delicious foods to enjoy on the grill is cedar plank salmon. The fish itself is enhanced by a spicy sweet marinade and I always save a small amount of that same marinade to finish off a wok full of delicious fresh spring vegetables. In keeping with my sweet and spicy theme, so to speak, I served the salmon and stir fried vegetables with some oven roasted spicy sweet potato fries.
|Asian Marinade for Cedar Plank Salmon & Stir Fry Vegetables|
- For the Marinade:
- 4 fat cloves Garlic, chopped
- 2 Scallions, trimmed of top 2-3 inches of green tops, sliced
- 3 inch piece of fresh Ginger, peeled and chopped
- 1/4 cup fresh Cilantro, chopped
- 1/3 cup Rice Wine Vinegar
- 1 Mandarin Orange, juiced
- 1/4 cup Soy Sauce
- 1/4 cup Oil (vegetable blend or peanut)
- 1 Tbsp Chili Paste
- 1 Tbsp Honey
- For the Salmon:
- 1 lb wild caught Salmon
- 1 Cedar Plank, soaked for at least two hours in water
- For the Oven Baked Sweet Potato Fries:
- 2 Sweet Potatoes, washed and cut into fries
- EVO Spray
- Togarashi or Chili Powder of your choice to taste
- Sea Salt
- For the Vegetable Stir Fry:
- 1 large Carrot, peeled, cut in half and then sliced vertically into 12 4 inch spears
- 1/3 head Cauliflower, cut into florettes
- 1/2 Chinese Eggplant, cut in half vertically, and then sliced into spears
- 1 head Baby Bok Choy, separated
- 6 Shitake Mushrooms, sliced
- 2 cloves Garlic, chopped
- 2 in piece of Ginger, peeled and chopped
- 2 Scallions, white part only sliced
- 2 Szechuan Peppers
- 1 Tbsp Olive, Sunflower, Grapeseed Oil blend
- 1/4 cup reserved marinade
- -8 hours prior to preparation, soak cedar plank in a sink full of water.
- -8 hours prior to preparation, combine all ingredients for marinade in a bowl and whisk to combine. Place salmon in a zip lock bag, pour in marinade and rotate bag to insure that the fish is completely coated. Place in refrigerator and turn bag occasionally during the day.
- hour before you want to serve, preheat oven to 400F
- While oven is heating arrange potatoes on cookie sheet, spray with EVO, sprinkle with chili pepper and sea salt to taste.
- minutes before serving place fries in oven.
- Heat the cedar plank on the grill on high for 15 minutes.
- Place fish on grill and reduce flame to medium. Cover grill and cook for 20 minutes.
- While the fish cooks, heat 1 Tbsp oil in a wok over medium high flame.
- When the oil is hot add garlic, ginger and scallions and stir for 1 minute.
- Add all vegetables except for Bok Choy and stir fry for 4-5 minutes.
- Add Bok Choy to wok and stir fry for another minute.
- Add the reserved marinade, stir, cover and cook for another 2-3 minutes.