My parents and sister are here visiting. It was important to all of us to be together before the chemo starts and I have never looked forward to a visit more, I don’t think. Wednesday we went to “chemo training” and I got a PET scan, today there is an anointing at church, and we’re going to do some shopping.
But I was more engaged in planning for the meals! It’s clear that part of chemo is struggling with appetite and food tasting “off,” so I wanted to get in a few more “culinary experiences” as Steve calls our dinners, before things start on March 1.
When I found a BOGO deal at Byerly’s our first meal was set. Salmon. My mother has several dietary restrictions. This dish is gluten free and though she never eats meat, she does eat some fish. Also, I had a tray of pea sprouts ready to harvest on the windowsill and a bag of sunflower sprouts. We used some other bits and pieces of green vegetables and asparagus. The whole thing takes about 30 minutes to make and it’s delicious. It has a nice bite from the ginger that goes well with the sweet chili sauce.
(Thursday it’s homemade tomato sauce and pasta, and Friday is steak night! (I know it’s Lent, but sick people are excused… Steve and my mom will have leftover salmon.)
It’s adapted slightly from here: http://www.epicurious.com/recipes/food/views/salmon-with-sweet-chili-glaze-sugar-snap-peas-and-pea-tendrils-358190
Salmon with Sweet Chili Glaze and spring vegetables
Nonstick vegetable oil spray
1/4 cup Asian sweet chili sauce plus
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
2 tablespoons vegetable oil (we used sunflower oil, and a splash of sesame oil)
3 garlic cloves, minced
spring vegetables: one or more of the following: asparagus, snow peas, snap peas, shaved Brussels sprouts, sunflower sprouts, radish sprouts, pea shoots or any greens,
leeks or green onions would also be a good addition
1 1/2 tablespoons Chinese rice wine (mirin)
1 teaspoon Asian sesame oil and more sweet chili sauce
- Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
- Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
- Meanwhile, heat vegetable oil and splash of sesame oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add larger vegetables (asparagus, peas, onions, etc) and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils/sprouts/greens and stir just until wilted, about 1 minute. Drizzle with sesame oil and more chili sauce to taste.
Sounds like a good plan Susan. enjoy your visit with your sister and Mom. Tell them I said hello.
Thank you Aunt Rose. I will tell them hello!
You are making me hungry and I haven’t even had breakfast yet. Salmon is probably my most favorite entree.
That asparagus looks wonderful. Our local crop has not come into the stores yet, just the stuff from Mexico which i refuse to buy. Looking forward to asparagus real soon, though.