Monday, May 10, 2010

Barbarian Salmon w/ Yam Fries and Bok Choy

A couple months back, I tried to do justice to something I had in SF years ago by making Barbarian Salmon. It was surprisingly mild, despite all the Sriracha slathered on it. So tonight, I remade the dish, but with lots more Sriracha and plenty of grated ginger and garlic, and a little salt. It's a fairly quick meal, as you just pop it in the oven at 400ish for 20 minutes. No need to take off the skin - just set the fish skin-side down, and it'll peel right off. I also cut some yams into steak fries, tossed them with olive oil, salt, pepper and chili powder, and put them in the oven to roast, too. When that was all about done, I cut up some bok choy and tossed it in a pan for a minute or two.

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