Cooking as an Expat – Orange Ginger Soy Salmon Over Sweet Potato Noodles with End of Summer Salad

Living in Denmark, we have taken up cooking at home more frequently. Eating out in Copenhagen has no dimmer switch – it’s either pricey Michelin rated cuisine or bland dishes that are familiar, but not quite right (and still over-priced). Nothing in between. The good thing is, Mike and I both enjoy cooking and I have plenty of time to plan a weekly menu. We are also embarking on a bout of healthy living for #FitFall and tonight we had a meal that was so good I had to share the recipes here.

End of Summer Salad

End of Summer Salad
Perfectly bridging summer and autumn tastes

While we were back in the states this month, Mike and I spent a few nights with my uncle and aunt in Colorado. My Aunt Monika made this for us on our last night with them and I was blown away. It was delicious and I was determined to try and recreate it. With ingredients from the Danish supermarket and not having the precise recipe I was unsure how it would go, but it was delicious.

Ingredients

  • 1 head of Romaine Lettuce
  • 1 cup (250 grams) of Strawberries
  • 1/2 cup (100 grams) Blue Cheese
  • 11 Almonds
  • 1 tablespoon (15 grams) of Extra Virgin Olive Oil
  • 1 tablespoon (15 grams) of Raspberry Vinegar
  • 1 teaspoon (5 grams) of Sesame Oil

Method

Chop head of romaine lettuce and add to salad bowl. Chop strawberries and add to salad bowl. Crumble blue cheese into salad bowl.

End of Summer Salad

In a pan or skillet, heat almonds for 1-2 minutes, remove from heat, chop and add to salad.

Toasting Almonds

In small mixing bowl whisk together extra virgin olive oil, raspberry vinegar and sesame oil. Drizzle mixture over salad bowl. Combine and serve.

Makes 4 bowl-sized servings

Takeaway

I’m not sure if the recipe was exactly the same, but the taste was there and this one will be repeated. The tartness of the strawberries complemented the bitterness of the blue cheese and the hint of sesame was the right touch for the asian inspired marinade I used on the salmon.


Orange Ginger Soy Salmon over Sweet Potato Noodles

Orange Ginger Soy Salmon
Amazing flavor combinations!

There are a ton of fish marinades, but this one combines my favorite flavors. I’m not even sure where I found the base for this marinade, but it’s one of those dishes that I have evolved over time as I decided to add something new. Here’s how to recreate it with the side that tried for the first time tonight – sweet potato noodles.

Ingredients – Salmon

  • 1/3 cup (78 grams) soy sauce
  • 1/4 cup (59 grams) of brown sugar
  • 1 tablespoon (15 grams) of olive oil
  • 2 tablespoons (30 grams) of fresh ginger diced
  • 2 cloves of garlic diced
  • 1 teaspoon (5 grams) of garlic powder
  • 1/3 cup (78 grams) orange juice
  • 2 6 ounce (170 gram) salmon filets

Method

In a small saucepan combine soy sauce, brown sugar, and olive oil on medium heat. Stir in diced ginger, diced garlic, garlic powder and brown sugar.

Orange Ginger Soy Salmon

Bring mixture to a simmer stirring constantly (avoid burning the sugar). Once simmering, remove from heat and pour in orange juice.

Rub salmon with salt and pepper if desired and place in container or bag to marinate. Add liquid, seal and let refrigerate for a least 2 hours.

Orange Ginger Soy Salmon

Heat oven to broil. Line a baking sheet with foil and place marinated salmon filets skin-up on foil. Place in oven for 2 minutes. Retrieve from oven and remove skin with a fork or tongs, spoon additional marinate over filets and place back in oven for 2 minutes.

Then flip the salmon and broil an additional 4 minutes. Remove from oven and keep salmon on the baking sheet for another 4 minutes. Remove and serve over sweet potato noodles.

Takeaway

This marinade is killer! Today I only had time to let the salmon swim around in it for 4-5 hours, but the tastiest outcomes I have had were when I made it the night before so that it marinated overnight.


Ingredients – Sweet Potato Noodles

  • 1 tablespoon (15 grams) of olive oil
  • 1 tablespoon (15 grams) of sesame oil
  • 2 tablespoons (30 grams) of fresh ginger diced
  • 2 cloves of garlic diced
  • 1 small yellow onion finely chopped
  • 1 sweet potato spiral cut

The only fancy thing about this part of the dish is getting spiral cut noodles and most simple way to get them is by using a vegetable spiral slicer. An easy to use hand slicer can be found in Walmart for $10-15.

Sweet Potato Noodles
They turn out nice (bad pun)

Method

Peel the sweet potato and cut into spiral noodles using a spiral slicer. Dice ginger, garlic and onion. Heat olive oil and sesame oil in a pan to medium temperature.

Add ginger, garlic and onion and stir for 1-2 minutes or until browned.

Stir in sweet potato noodles. Stir in spoonfuls of the soy orange ginger marinate to taste.

Cook for 5-10 minutes depending on desired texture. Remove from heat divide into potions and serve with salmon.

Makes 2 servings

Takeaway

I have never used the spiral slicer for vegetables before – it was an impulse buy before heading back to Denmark from the US – but I am SO happy that I picked it up. I will be cooking with it a lot from now on.


Give this meal a shot wherever you are in the world. I thoroughly enjoyed it and it was easy to make. Prep was roughly 25 minute (would have been faster if I had better knife skills) and the cooking portion was 15 minutes. Bonus – it’s pretty healthy too, I’m no nutritionist, but based on my estimates the salad was 210 calories and the salmon with sweet potato noodles was 350 – #FitFall

Try it and let me know what you think!

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