There are often times I come home at the end of the day and go on a search through my pantry and refrigerator. I want something delicious for dinner, however the search usually ends pretty quickly because it's the end of the day and my hunger takes over. I am always looking for something fast and easy but also super satisfying.
Now, I can get new ideas each week. The Chopping Block is holding a new demonstration cooking class series on Monday evenings at the Merchandise Mart titled Supper in a Snap. In each demo, one recipe will be demonstrated by one of our talented chefs in 30 minutes or less, and you'll taste the dish.
This past Monday was our first class; Chef Roger made Roasted Salmon with Wilted Asian Greens. The dish was super simple and super tasty.
Roger went over how to buy, select and find fresh fish. It's common now to find “farm raised fish.” This means that the fish were raised in a squared off pen. These fish tend to be more fatty and have less quality than wild-caught fish because disease and bacteria can spread faster in the tight quarters of the pen. Visit your local fish markets and chose wild-caught fish to get the freshest flavors. For more information on finding fresh fish in the city see Finding Fresh Fish or Rolling Sushi: Where to Buy Ingredients in Chicago.
You can also attend our free demo/discussion with Hooked on Fish this Friday at the Merchandise Mart from 12pm-1pm. Karen Wollins of the local seafood delivery service will discuss seafood sustainability as she teaches you two different preparations of Tuna Poke.
After you have your fresh salmon, you are ready to make dinner.
Roasted Salmon with Wilted Asian Greens
For the marinade:
Zest of 2 limes
1/3 cup lime juice, freshly squeezed
1/4 cup brown sugar
1/4 cup fish sauce
1 teaspoon sambal
1 tablespoon ginger, freshly grated
2 cloves garlic, minced
2 tablespoons of grapeseed oil
3 tablespoons fresh cilantro, rough chopped
For the rice noodles and greens:
1/2 pound vermicelli rice noodles
2 tablespoons grapeseed oil
1/2 head bok choy, leaves cut into this chiffonade, leaved and stems separated
1 medium carrot, peeled and cut into julienne
2 tablespoons fresh mint, rough chopped
1/3 cup peanuts, toasted and rough chopped
1. Combine all of the marinade ingredients in a bowl and whisk together. This marinade can be kept for up to two days in the refrigerator.
2. Pour half of the marinade over the salmon fillets (5 to 6 fillets) and let sit for 20 minutes. The remaining marinade is for the rice noodles.
3. Preheat the oven to 350 degrees.
4. Chop the vegetables and prepare the rice noodles while the salmon is marinating. Put the rice noodles in a medium bowl and pour boiling water over the noodles. Let them sit for 10 minutes and drain.
5. Roast the salmon in the oven until just cooked through, about 10 minutes. You may use a sheet tray with a rack to roast or a baking dish with a little oil or white wine covering the bottom.
6. Stir fry the vegetables in a large sauce pan over medium-high heat. Heat the pan and add grapeseed oil. Saute the bok choy stems until softened and lightly caramelized. Add the the bok choy leaves and carrots until just wilted. Remove from heat and stir in the rice noodles and mint with the rest of the marinade to coat.
When you have your salmon and rice noodles done, serve the salmon over a bed of the rice noodles topped with the roasted peanuts. Enjoy!
Next Monday, Supper in a Snap: Pasta Primavera is on the menu at 6:30pm at the Merchandise Mart location. Sign up now and view all other upcoming Supper in a Snap menus.
