Friday, January 27, 2012

Sesame Ginger Salmon Pita Pockets

Yum. Ginger Sesame Salmon Pitas. I just signed up to be part of a 10 week personal development seminar (through Landmark Education) that starts at 5:30 and goes to 10:30pm (normally their seminars are from 7-10, but I'm actually being trained in a leadership role around the seminar and need to be there early. The center is about 30-40 minutes away so that puts me pretty much eating dinner in the car. In the past I would have probably gone through a drive through and grabbed a hamburger on the way to class. This time I'm committed to eating healthy homemade meals before class. Pita pockets are very handy at being portable so that is what I came up with to make before my first session. Let me tell you, last night as I drove and ate my pita pockets full of omega rich wild caught salmon, I felt really great about my choice and commitment to health! (Not that driving and eating at the same time are recommended, but I'm in a "make it work" situation.

Sesame Ginger Salmon Pita Pockets

*NOTE* Most of my recipes are close approximations. I rarely ever measure in my kitchen. This time, I really did just throw some stuff together, so please taste as you go to adjust to what makes sense for your taste buds. If it is too sour, add more sweet, if it is too sweet add more vinegar, etc. 

8-10 wild caught salmon
1.5 tbsp blackstrap molasses
1 tbsp honey
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tsp fresh grated ginger
1 tsp saracha or chili sauce
1 garlic clove, grated
2-3 tbsp Unrefined (and not toasted) Sesame oil

Marinade the fish for a few hours, not over night or the vinegar will *cook* the proteins in the fish and make it tough.

Heat grill pan to really hot, cook salmon until it flakes apart easily.

Asian Ginger Slaw
1/4 head of cabbage
1 carrot finely grated
1/8 cup toasted sesame seeds
1 tbsp honey
2 tbsp rice wine vinegar
1/4 cup Unrefined (and not toasted) Sesame oil
1/2 tsp grated ginger
pinch of salt

Shred cabbage and mix in grated carrot. In a separate bowl, mix the honey, vinegar, sesame oil, ginger and salt. Pour over cabbage. Toss in sesame seeds. Let sit for a couple of hours so the vinegar has a chance to break down the cabbage.

Assemble pita pockets by stuffing with salmon and cabbage.

No comments:

Post a Comment

Blog Widget by LinkWithin