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 Slaw1/4 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.