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Fri Feb 8, 2013, 09:05 PM

Help! I have to create a dish around this "star" by Sunday pm!

Yup, I opened my mouth this morning. So, on Monday, I have to take a dish based upon this "star of the show":

Wild caught salmon fillets marinaded in gochujang, sesame oil, onion, garlic, ginger, and honey, and then pan-seared in coconut oil and served with a reduction of the marinade to a thick barbecue sauce.

BUT, I need to know what kind of a base to serve this on. I was thinking of either some kind of a crunchy vegetable salad, maybe like a daikon or green papaya slaw, or maybe an Asian style seafood salad. OR, perhaps some kind of a starchy thing, like a couscous or maybe a wild rice or black rice dish.

Help! Ideas?

TIA

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Reply Help! I have to create a dish around this "star" by Sunday pm! (Original post)
Denninmi Feb 2013 OP
OffWithTheirHeads Feb 2013 #1
Warpy Feb 2013 #2
Melissa G Feb 2013 #3
kurtzapril4 Feb 2013 #4
fizzgig Feb 2013 #5
Denninmi Feb 2013 #6
fizzgig Feb 2013 #7
Denninmi Feb 2013 #8
pinto Feb 2013 #10
pinto Feb 2013 #9
cbayer Feb 2013 #11
sad-cafe Feb 2013 #12
Bonobo Feb 2013 #13

Response to Denninmi (Original post)

Fri Feb 8, 2013, 09:27 PM

1. The Salmon is the star. I'd go with grilled Asperagus.

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Response to Denninmi (Original post)

Fri Feb 8, 2013, 09:31 PM

2. Have you considered deep fried spinach?

What you do is wash and dry your fresh spinach and cut across the leaves very finely, almost a chiffonade type cut. Heat oil in whatever you use for deep frying (a wok, in my case) and dump the spinach leaves in. When the rapid bubbling slows down, use a slotted spoon or wire mesh tool to get it out and dump it onto paper towels to drain.

At this point you will be panicking because that bag of lovely spinach leaves has been rendered into a tarry, oily mass that no one in his right mind would associate with food.

Relax. As it drains and cools, the spinach crisps up and becomes quite different from the soggy vegetable we usually eat.

As I read your recipe, it occurred to me that deep fried spinach might be the perfect foil for the spicy salmon. I've used it under vaguely similar recipes for scallops and shrimp.

It's also the only way I really like spinach. Otherwise, I mostly just tolerate it.

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Response to Denninmi (Original post)

Fri Feb 8, 2013, 09:55 PM

3. I like both the 2 previous suggestions

the asparagus and the crunchy spinach, but I do love some starch as well.
Personally, I'm thinking the asparagus and the starch. I would do a wild rice blend maybe with something reddish rice in there from the browns that tend toward red. (Think there is a nice Lundberg that fits that description.)

Couscous or quinoa blend with something nutty mixed in could also work. You could florentine the starch with spinach. That might be striking as a presentation

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Response to Denninmi (Original post)

Fri Feb 8, 2013, 10:51 PM

4. It would look really pretty

plated with black rice!

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Response to Denninmi (Original post)

Sat Feb 9, 2013, 01:23 PM

5. i'm all about asparagus with salmon

or you could make a simple slaw with cabbage, red bell peppers and green onions, dress it with a bit of sesame oil and rice wine vinegar. you're probably going to want something with acid it in it to counter the sauce for the fish.

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Response to fizzgig (Reply #5)

Sat Feb 9, 2013, 01:43 PM

6. I think two things.

I decided to do a small seaweed salad and a roasted asparagus.

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Response to Denninmi (Reply #6)

Sat Feb 9, 2013, 01:44 PM

7. good call

sounds like a damn tasty dinner

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Response to fizzgig (Reply #7)

Sat Feb 9, 2013, 01:46 PM

8. Thanks.

Ironic, it's actually at breakfast, but I picked up some very small carry out boxes, so people can just grab and take for lunch if they want.

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Response to Denninmi (Reply #6)

Sat Feb 9, 2013, 01:54 PM

10. Sounds good.

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Response to Denninmi (Original post)

Sat Feb 9, 2013, 01:53 PM

9. Maybe over fried rice noodles, slivered daikon and cucumber? Plated with side of tangerine wedges?

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Response to Denninmi (Original post)

Sat Feb 9, 2013, 02:05 PM

11. I agree with using spinach - either sautéed or fried.

And would add grilled scallions.

The slaw idea is also good - napa cabbage with a ginger/soy dressing.

Sounds great!

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Response to Denninmi (Original post)

Sun Feb 10, 2013, 01:27 AM

12. Maybe a hashbrown casserole?

 

again, the better half loves potatoes. We have some variation of them almost every meal

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Response to Denninmi (Original post)

Sun Feb 10, 2013, 01:42 AM

13. Kochujan is so strong, I would consider balancing with some cabbage, maybe bokchoy? nt

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