Teriyaki Salmon and Stir Fried Asparagus

We liked both of these dishes. We have made Teriyaki Salmon before. We purchased the beautiful steaks at McCall's Meat and Fish.

The Stir-Fried Spicy Asparagus is an excellent way to prepare the green spears!

Stir-Fried Spicy Asparagus

New York Times

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.

Ingredients

1-1/2     pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)

1           tablespoon vegetable oil

Salt and pepper

3           garlic cloves, minced

1           tablespoon grated ginger

1           serrano or other fresh hot chile, finely chopped

A large handful of basil, mint and cilantro leaves

Preperation

1.   Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths

2.   In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.

3.   Transfer to a serving platter and scatter leaves on top. Serve immediately.

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Teriyaki Salmon

Gordon Ramsey

Ingredients

2       cm piece of fresh root ginger, finely sliced

2       garlic cloves, peeled and finely sliced

3       tbsp soy sauce

2       tbsp maple syrup

1       tbsp mirin (rice wine)

Olive oil

4       salmon fillets (about 500g in total)

Sea salt and freshly ground pepper

Method

Serves 4

1.   Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil.

2.   Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.

3.   Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for
a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.

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4.   Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.