Dinnertime sort of crept up on us today and Rob has a standing appointment Monday evenings, so dinner had to be quick and simple. Threw this together somewhat on the fly, and it turned out really well.
Grilled hoisin salmon
- 2 salmon filets, however big you think you can eat. We tend to get one normal size one and cut it in half.
- 2-3 tbsp hoisin sauce
- 1 tsp sesame seeds
- 1 tbsp olive oil
These are crazy simple. Preheat your grill (yes it’s winter and there’s snow, but we just grill all year) to 350-450 degrees…lower is better because hoisin sauce tends to carmelize quickly so a lower heat gives you more room for error.
Spread the olive oil on one side of a sheet of tinfoil (to keep the fish from sticking). Spread half the hoisin sauce on one side of the salmon filets, put those hoisin-sauced-side down on the tinfoil, then spread the tops with the rest of the sauce. Sprinkle with sesame seeds. Plop the whole thing (fish + foil) on the grill for 15-20m — no need to flip them or anything, just let ’em sit. Try to avoid seriously overcooking them, but it’s hard to screw these up too badly.
Spicy cabbage noodles
- 1-2 tsp canola or peanut oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tsp (or so) red pepper flakes
- 2-3 c shredded napa cabbage
- Chinese egg noodles (ramen, enough for 2 people)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
Cook egg noodles according to directions then rinse under cold water until cool (to stop them from continuing to cook and get all mushy). I tend to undercook them slightly since they’ll cook more when being stir-fried.
Heat oil in a wok or saute pan until hot but not quite smoking. Throw in the ginger, garlic, and red pepper flakes and stir fry those for 2-3 mins. Toss in shredded cabbage and stir fry until wilted, another 3-4 mins. Add in cooked noodles and continue stir-frying until those are heated through. Add soy sauce and vinegar, toss until everything is coated and yummy.
Divide cabbage noodles on to two plates and top with salmon filets.