Salmon With Roasted Asparagus and Ginger Soy Mustard Sauce

Sarah’s Notes: A great spring meal. Pretty easy and very pretty.

2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3/4 teaspoon finely grated peeled fresh gingerroot
1/2 teaspoon soy sauce

1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil

Whisk first 4 ingredients in small bowl to blend.

Preheat oven to 450 F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

Per serving: calories, 336; total fat, 18 g; saturated fat, 3 g; cholesterol, 96 mg


Sarah’s Notes: I’ve done this in the foil packets on the grill or in the fire at Minocqua. Crowd pleaser and very light.
Fish dish: Tori Amos’s favorite recipe

Chef Duncan Pickford shares his recipe for his client’s preferred healthy dinner.

1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
Fresh chile to taste
1 cup finely chopped cilantro
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup

4 fillets (4 oz. each) fresh tilapia (or other firm-fleshed whitefish)
4 large banana leaves (or unbleached parchment paper or foil)

Preheat oven to 400 F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Nutritional analysis per serving: 213 calories, 10 g fat (1.5 g saturated), 7 g carbohydrates, 22 g protein, trace fiber
Makes 4 servings.

Lime butter sauce for fish

Sarah’s Note: Simple and deeeelish.

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt (1/4-1/2 tsp if using salted butter)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Grilled Blackened Fish

Sarah’s Note: The spice crust on the exterior of the fish is restaurant-worthy. Works well with any mild, white-fleshed fish. Especially good with snapper.



* 2 tablespoons sweet paprika
* 2 teaspoons onion powder
* 2 teaspoons garlic powder
* 3/4 teaspoon ground coriander
* 3/4 teaspoon table salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon white pepper
* 3 tablespoons unsalted butter
* 4 mild fish fillets, such as tilapia or snapper 6 to 8 ounces each, 3/4 inch thick
* vegetable oil, for grill rack


1. Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in 10-inch skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, 2 to 3 minutes. Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps.

2. Light large chimney starter filled two-thirds with charcoal (4 quarts, or about 65 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, 15 to 20 minutes. Build modified two-level fire by arranging coals to cover one half of grill. Position cooking grate over coals, place large disposable roasting pan on grate directly over coals, cover grill, and heat grate until hot, about 5 minutes. Remove roasting pan and scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 to 3 seconds).

3. Meanwhile, pat fillets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place fillets skin side up on rimmed baking sheet or large plate. Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until needed.

4. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Place fish perpendicular to grill grates, skin side down, on hot side of grill. Grill, uncovered, until very dark brown and skin is crisp, 3 to 4 minutes. Using thin metal spatula, carefully flip fish and continue to grill until dark brown and beginning to flake, and center is opaque but still moist, about 5 minutes longer. Serve immediately.

Sarah’s House Salmon Cakes

Easy quick supper with things we always have on hand.

2 6oz cans of boneless, skinless salmon (Costco or Trader Joe’s are good sources)
2 (level) TBS Dijon mustard
1/2 c chopped celery
1/2 c chopped red pepper (or corn or other veggie)
1 1/2 c panko crumbs, divided
1 inch fresh ginger, grated
2 T soy sauce
1/4 tsp black pepper
1 egg
1/2 c mayo
1 tsp lemon juice
1 tsp psyllium powder (optional but really helps hold things together)