The holiday decorations are down (almost), the refrigerator is free from overindulgent leftovers and lingering sweets have been donated to the office kitchen. I am so ready for something fresh, spicy and NONTRADITIONAL!
The Food Network is featuring hours and hours of low-fat cooking shows, but the Barefoot Contessa always gets my vote. Not sure if it's her gorgeous Cape Cod home, the way she moves through her kitchen with confidence and grace or the glow she gets when she serves her friends amazing meals, but whatever 'it' is...I walk away feeling inspired.
A few weeks ago Ina whipped up this Crunchy Noodle Salad and Asian Salmon dish and I just couldn't get it out of my mind. It's the perfect menu for a nice luncheon, dinner party, or cut the recipe in half and enjoy a late night meal with a friend. The flavors are full, colors bright and the taste...mmmm.
From my table (well, really Ina's) to yours...
Crunchy Noodle Salad
Ingredients:
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1/2 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/4 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Directions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
- Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.
- Pour the dressing over the spaghetti mixture.
- Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
Asian Salmon
Ingredients
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Directions
- Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
- In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.
- Pour 1/3 of soy sauce mixture over the salmon fillet.
- Sprinkle the panko evenly over the fillet.
- Pour the rest of the soy sauce mixture evenly over the panko.
- Be sure to soak the panko completely and if any runs off, spoon back onto the salmon.
- Set aside for 15 minutes, leaving all the sauce in the pan.
- Meanwhile, preheat the oven to 500 degrees F.
- Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done.
- Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes.
- Serve hot or at room temperature.
