Popular things to post on the Internet in December:
Photos of the following:
Engagements. If you look for it on Instagram, I’ve got a sneaky feeling you’ll find that love actually is all around…
Christmas trees. It appears the whole world has an “I’ll show you mine if you show me yours” approach to tree pics. (I haven’t posted mine yet, but that’s only because I’m being strategic. It’s coming, people.)
Roaring fires. Because they’re cozy and also elusive. It’s basically an unwritten rule that if you have access to a fireplace, you must absolutely brag about it online.
Babies and small children in holiday-themed attire and/or crying on Santa’s lap. (Although I’m not fond of tiny humans, I still very much enjoy these snaps.)
Snow. Everyone and their mothers are dreaming of a white Christmas!
Gift Guides.
Holiday entertaining tips.
Recipes for: eggnog, cookies, things involving peppermint bark, cookies, holiday sides, cookies, edible gifts, and COOKIES.
Not so popular things to post on the Internet in December:
Spicy Asian Salmon Salad.
So, yeah. I’m aware that this isn’t the most “seasonally appropriate” post, but you know I like to buck convention. Plus, I’m working an important angle here. As tempting as it is to consume primarily cheese, chocolate, and bourbon from Thanksgiving through New Year’s, it’s best to be a responsible human being and balance one’s indulgences with some good, nourishing meals. And that, friends, is where this delightful superfood salad comes in. #breaktheinternet
This salad tastes like I want to feel during the holiday season: light, bright, and just a little bit spicy. The salad itself is a smorgasbord of color and texture, and the foolproof broiled salmon practically melts in your mouth, but it’s the dressing that’s the real star here. Semisweet with a solid kick, you’re going to want to douse anything and everything in the umami-flavored awesomeness. And you should. (It does double duty as salad dressing and fish marinade in this recipe, but it would also be great on everything from soba noodles to roasted cauliflower. Just throwing that out there.)
If you’re not a salmon fan, feel free to apply this recipe’s easy broiling technique to your favorite firm white fish, or sub chicken cutlets or flank steak for the salmon, and cook the meat in a grill pan or cast iron skillet. Vegetarians and vegans, definitely try this with tofu or seitan if you like. You must always do you.
Given that it’s Vinho Verde Month here on Domesticate ME!, I created this recipe to pair with one of my favorite Vinho Verde Wines, the Afectus Loureiro 2015. What I’ve come to love most about Vinho Verde whites is that their great acidity and light body make them the perfect accompaniment to meals that are notoriously tricky to pair with wine, especially Asian-inspired dishes that are heavy on the spice. A chilled glass of the refreshing, citrusy Afectus Loureiro balances the sriracha-induced heat in this salad, and better yet, it transforms the entire meal into a celebration.
So get thee to the grocery market and wine shop, and share this salad and a bottle of Vinho Verde with the people you love. ‘Tis the season, after all.
*One quick note on salad serving size. This recipe makes 4 Gwyneth-sized salads. If you’re starving or have big eaters in your house, I recommend making 3 larger salads. Simply slice the salmon into three 8-ounce filets (instead of four 6-ounce filets) and give everyone some extra veggies. Undressed leftovers will also keep well for a day in the fridge, so keep that in mind if you’re cooking for 1 or 2!
Spicy Asian Salmon Salad: (Serves 3-4, depending on hunger levels)
Ingredients:
1½ pounds center cut salmon filet (preferably wild), skin removed
5 ounces (1 clamshell) baby Romaine or mesclun
1 small red bell pepper, thinly sliced
¾ cup shaved or julienned carrots
½ English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons
¾ cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
½ packed cup fresh basil leaves, roughly torn (Literally tear the leaves into smaller pieces using your hands.)
¼ packed cup fresh mint leaves, finely chopped
For the Dressing:
½ cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons sriracha sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
2 tablespoons honey
¼ cup unseasoned rice vinegar
4 scallions, thinly sliced
2 garlic cloves, grated or finely minced
Preparing your Spicy Asian Salmon Salad:
-In a medium mixing bowl, whisk all the ingredients for the dressing.
-Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels/how many salads you plan to make). Place the filets in a large Ziploc bag and pour in 1/3 cup of the dressing. Gently squish the filets around to make sure each is well coated, then seal the bag, removing as much air as humanly possible. Refrigerate for 25-30 minutes.
-Meanwhile, add all the ingredients for the salad to a large mixing bowl and toss to combine.
-Pre-heat the broiler on high. Line a baking sheet with aluminum foil and spray with cooking spray.
-Remove the salmon filets from the marinade and place them on the prepared baking sheet skinned side down. (Discard the marinade.)
-Broil for 8-10 minutes until the salmon is browned on top and flakes easily with a fork. (If you prefer your salmon medium-well or well done, feel free to broil for an extra minute or 2!)
-Add half of the remaining dressing to the salad and toss to coat. Divide the salad amongst plates and top each with a salmon filet. Serve with the remaining dressing to drizzle over the fish.
Print
Spicy Asian Salmon Salad
Yield: 3-4 servings (depending on hunger levels)
Ingredients
1½ pounds center cut salmon filet (preferably wild), skin removed
5 ounces (1 clamshell) baby Romaine or mesclun
1 small red bell pepper, thinly sliced
¾ cup shaved or julienned carrots
½ English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons
¾ cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
½ packed cup fresh basil leaves, roughly torn (Literally tear the leaves into smaller pieces using your hands.)
¼ packed cup fresh mint leaves, finely chopped
For the Dressing:
½ cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons sriracha sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
2 tablespoons honey
¼ cup unseasoned rice vinegar
4 scallions, thinly sliced
2 garlic cloves, grated or finely minced
Instructions
In a medium mixing bowl, whisk all the ingredients for the dressing.
Pat the salmon dry and slice it crosswise into 3 or 4 filets (depending on hunger levels/how many salads you plan to make). Place the filets in a large Ziploc bag and pour in 1/3 cup of the dressing. Gently squish the filets around to make sure each is well coated, then seal the bag, removing as much air as humanly possible. Refrigerate for 25-30 minutes.
Meanwhile, add all the ingredients for the salad to a large mixing bowl and toss to combine.
Pre-heat the broiler on high. Line a baking sheet with aluminum foil and spray with cooking spray.
Remove the salmon filets from the marinade and place them on the prepared baking sheet skinned side down. (Discard the marinade.) Broil for 8-10 minutes until the salmon is browned on top and flakes easily with a fork. (If you prefer your salmon medium-well or well done, feel free to broil for an extra minute or 2!)
Add half of the remaining dressing to the salad and toss to coat. Divide the salad amongst plates and top each with a salmon filet. Serve with the remaining dressing to drizzle over the fish.
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