Monday, January 26, 2009

Happy Chinese New Year!

I made this hot and sour salmon recipe for the in-laws a few weeks back, and I've been waiting to post about it in honour of Chinese new year.

Here is the recipe from (the late) Wish magazine.



¾ cup ketchup
¼ cup soy sauce
1 tbsp sesame oil
1 tbsp sambal* (or to taste)
2 tbsp lime juice
2 tbsp minced ginger
2 tbsp minced garlic
4 boneless salmon filets (about 5-oz each), skin on


Preheat broiler, setting rack one level lower than normal. Line a sheet pan with foil and place in oven to heat.

In a bowl, mix first 7 ingredients together for sauce. Place salmon, skin-side down, on sheet pan and pour about half of sauce over to coat. Broil about 12 min, until salmon is cooked through.

Meanwhile, warm remaining sauce in a small pot.

Serve salmon with warm sauce.


— Don't be turned off by the name it's not too hot or too sour.
— This sauce would be great on chicken as well. I used a whole side of salmon and doubled the sauce.
—Cooking time will depend on the thickness of the fillet; the only reliable way I've found to do this is to cut into the fillet to gauge the level of doneness and adjust my time accordingly.
— Once the salmon is done it will lift right out of the skin; just pass you spatula between the meat and skin,

But that's enough recipe talk, I know you really want to know about what's in store for the year of the ox.

Well, Reuters is full of doom and gloom, but let's hope their prophets are wrong. After all, Chinese astrological wisdom would have you believe that I, born in the year of the monkey, I am by nature a manipulative erratic genius, when we know only that last part is true.




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