After a couple of days without electricity or heat after Toronto’s ice storm last weekend, I needed to replenish much of the food that had been in my fridge.
It was easy and delicious, although I think I need to figure out how to cut down on the sodium next time. Maybe I should try diluting the soy sauce, even though I used a low-sodium variety. Or maybe I should use a different sauce altogether.
This recipe serves three people:
4 cremini mushrooms (baby portobellos)
about 15 asparagus spears
1 clove fresh garlic, or more to taste
fresh ginger to taste
3/4 lb. skinless salmon
1 tbsp. safflower oil (or other oil recommended for cooking on high heat)
1 tsp. sesame oil
low-sodium soy sauce or tamari
1. Chop onion, and cut mushrooms into thick slices.
2. Snap ends off asparagus, and cut spears into 1 1/2-inch pieces.
3. Mince garlic and finely grate ginger.
4. Cut salmon in 1-inch chunks.
5. Heat oils together on medium high in large saucepan. Sauté onion, garlic and ginger for two minutes.
6. Add asparagus, mushrooms, tamari and sesame oil. Stir-fry one minute longer,then remove from pan.
7. Add more oil if necessary, to thinly cover pan. Sauté salmon, stirring frequently, just until done. Make sure it’s cooked through. Add more tamari and/or a bit of water if necessary.
8. Add vegetables back in, and add hoisin sauce. Mix together, and cook one more minute.
9. Sprinkle with sesame seeds.