November 18

An Asian Salmon Meal

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• Gingered Curry Salmon
• Sauteed Tatsoi [View Recipe]

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  Ingredients

  • 6 cups tatsoi
  • 2 teaspoons oil (divided)
  • red pepper flakes

  Instructions

  The most time-consuming part of this side dish is washing the tatsoi. We have about six cups of tatsoi. We put about 2 cups of leaves into the salad spinner and fill with water. We lift out the colander part of the spinner and discard the water. We repeat this a few times and then put the leaves into the bowl of the spinner and fill with water. We rinse out the colander and lift the tatsoi into it. We discard the water and see if it is clean. We repeat until the water is clear and the leaves no longer have visible dirt. We then spin dry and put in a resealable plastic bag (since we cleaned the tatsoi in the afternoon and needed to refrigerate). We repeat the washing process adding another 2 cups of leaves into the salad spinner until all the tatsoi is washed.

  When our dinner is almost ready, we quickly saute the greens. We add 1 teaspoon of canola oil to a large pan and heat. When hot, we add the tatsoi, quickly tossing with tongs so all of it fits in the pan. After a few minutes the tatsoi is wilted. We remove it to a serving dish and toss with the teaspoon of sesame oil and sprinkle with hot pepper flakes.

• Orange Carrot Soup [View Recipe]

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  Ingredients

  • .5 tablespoon oil
  • 1.5 cups onion (chopped)
  • .5 cup leeks (chopped)
  • 6 medium carrots (scrubbed)
  • 4 cloves garlic (peeled)
  • salt & pepper
  • 1 medium orange
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 cups stock
  • 1 tablespoon cilantro (cleaned)

  Instructions

  We start the soup by heating a large pot with the canola oil. We add the onion and leeks and cook over medium-low heat to soften. Meanwhile, we trim the carrots at their tops and bottoms and peel their outer layer. We halve and chop the carrots, yielding 3/4 cup. We add these to the pot. We mince the garlic with some salt and when the carrots have softened we add the garlic to the pot. We stir and using our microplane grater, we zest the orange directly into the pot, reserving the orange for later. We add salt, pepper, cumin, and coriander, and stir for a minute. Next we add the stock, stir, and partially cover. We raise the heat to medium and when the mixture comes to a boil, we turn it down to a simmer.

  We cook the soup for about 20 minutes until all the vegetables are tender. We carefully add the soup to a blender, filling only a third of the blender full (unfortunately we did a little more than this, splattering some hot soup on Robin's forehead!), and blend. We cut the orange in half and add its juice to the blender to help pureeing the soup. When the soup is all pureed, we add it to a microwavable serving bowl and taste for salt and pepper (the soup is ready before we are ready to eat and we want to use the pot for something else). We cover with plastic wrap and when it's time to eat, we heat briefly in microwave and then we sprinkle on the cilantro and enjoy.

• Edamame
• White Rice