Saturday, January 13, 2007

Salmon with Sweet and Sour Pan Sauce and Warm Potato Salad

I should have posted this entry earlier. Because after I uploaded the photos of what we had on Wednesday night, I can't remember much about the dish. Except that the salmon was easy to prepare, its sweet and sour sauce was wonderful. And for the potatoes, I love it, though not as much as the roasted one. But I generally like potatoes, so whether it's smashed, fried, roast or boil doesn't really matter. Potato could easily win me over rice, anytime. Looking at the photo almost make me want to roast another batch of mustard roasted potato tonight. Maybe I should..... It would be perfect for the cold weather.

Coming back to the Warm Potato Salad, the original recipe called for new potatoes, but I only have Russett (which is excellent for roasting, by the way). So, I proceed with Russett. The dressing was made with 2 type of mustards: Dijon and Grainy which is weight friendly compared to mayonaise and other wholesome stuff. (see recipe below). I wouldn't mind making it again for picnic come Spring, since it can stay at room temperature.

As for the salmon, I didn't expect it to be so nice! The sweet and sour flavor combination striked a great balance in this dish. And I am sure it would taste nice with rice too.

Warm New Potato Salad with Grainy Mustard
Adapted from Gourmet

2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.

Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.

Makes 4 servings.

Salmon with Sweet and Sour Pan Sauce

1 tablespoon vegetable oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over low heat.
Combine broth and next 5 ingredients (broth through garlic).

Increase heat to medium-high, and heat 3 minutes.

While pan heats, sprinkle fillets with salt and pepper. Add fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.

Drain fat from pan, and discard fat. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook 30 seconds. Remove from heat. Serve sauce over fish.

Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

Note: The sauce is quite thin. To thicken, add some cornstarch dissolved in water to the pan, and bring to a boil together with broth mixture.

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