People seem to have strong opinions about seafood. In my pre-vegetarian days, I don’t remember being particularly fond of it, although I don’t remember having tried a wide variety of seafood either. I spent probably 10 years of my life as a vegetarian; the longest and most recent span ended a few years ago. I actually broke that span with a shrimp dish, although that was strictly incidental. For the record, I broke my vegetarianism because I started craving meat for the first time in many, many years, and since I have a lot of health problems, I assumed my body was telling something. I do, in fact, feel a lot better since I’ve been eating meat again, and I very much appreciate my time(s) as a vegetarian, as it’s given me a deep respect and awareness of what I’m eating, especially when eating meat. But back to the seafood… Since regaining my omnivore status, I’ve really come to love seafood, and I especially enjoy fish.
- 2 ripe plums, peeled, pitted, and finely diced
- 1 tbsp fresh ginger, peeled and minced
- 1/8 cup unseasoned rice vinegar
- 2 salmon fillets with skin (preferably wild), about 8-oz each
- 1 tbsp olive oil
- 1/4 cup (or less) hoisin sauce
- 2 scallions, both green and white parts, thinly sliced
- 1 tbsp sesame seeds, toasted
- Kosher salt
- Freshly-ground black pepper
1. First make the relish: combine the plums, ginger, and rice vinegar in a small bowl and mix well. Cover and refrigerate for a few hours, preferably overnight. It is really important to give the relish time to sit so that the flavors can meld! This way, the ginger won’t be overpowering.
But wait, there’s more! When I was searching for salmon recipes, another recipe caught my eye as well. It was for an appetizer using smoked salmon, but the sesame wonton chips it was served on was what piqued my interest. They’re simple to make, baked instead of fried, and went wonderfully with the salmon dish. I could not get enough of them; they’re a great snack just on their own!
- 1/4 cup plus 1/2 tsp toasted sesame oil
- 1 egg white
- 16 wonton wrappers
- 4 tbsp sesame seeds
1. Preheat oven to 350°F. Whisk together the 1/4 cup oil and the egg white in a small bowl until blended. Lay out the wonton wrappers; brush the top side of each wrapper with the egg mixture and sprinkle half of the sesame seeds over them. Fold the wrappers in half, then brush both sides with the egg mixture and sprinkle with the remaining seeds. Cut each in half, forming little triangles.
2. Arrange the triangles on 2 ungreased baking sheets. Bake for 10 minutes, or until golden. Cool slightly before serving. Enjoy these bad boys with some wasabi paste… you won’t be disappointed!
To complete the meal I steamed up some sugar snap peas for about 3 minutes, then tossed ’em in sesame oil with a little salt and pepper. And, of course, I served the salmon over rice. The combination of the salty-sweet hoisin, the meaty salmon, the spicy-tart relish and the nutty sesame oil was really a hit. It also made a fantastic bento (like I mentioned, the bento photo got a lot of attention, and I had to promise to get the recipe on my blog quick!). ^_^