We got our Valentine's Day Dinner recipe from an awesome food blog, which Christa kindly pointed out to me a couple weeks ago. The salmon was expensive, but amazing. I am about to go eat the leftovers for lunch.
Here's the recipe.
The only thing we did differently was substitute extra sake for the mirin (Japanese rice wine), so instead of 1/2 c. of each, we used 1 full cup sake.
Sides were sweet potato "fries" (in the oven), wilted spinach, french bread and roasted broccoli (using the roasted asparagus recipe).
2 comments:
Hey- I made Salmon with sweet potato "fries" on Tuesday! I did a teriyaki kabob-style recipe, grilled on the George Foreman. Did your fries stick to the pan? I haven't been able to figure out a good way to avoid that yet, and they always get so soft, they split when you try to lift them. Any ideas? I tossed mine in olive oil first, and it didn't seem to make much difference.
Two tricks you might try:
1. Use a metal spatula to lift the fries (if you're not using a teflon-coated pan). It seems like plastic spatulas aren't thin enough or something and they just smoosh the fries instead of lifting them off.
2. Toss in olive oil but ALSO grease the pan.
3. OK, a bonus tip - I guess this only works with regular potato fries, but I think it works better for baked fries if you scrub the skin and leave it on, rather than peeling, then place the fries skin side down on the pan. Although not all your fries will have skin on them unless you make Jo-jos.
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