First off, we have to apologize—it seems like it has been quite some time since we last posted. Things just got in the way and we got busy, and you know, that thing called life sort of happened. The two of us were pretty busy with volunteer work last week and then this past weekend we went up to our family’s camp in the Adirondacks. And boy, was that fun!
While we were up at the camp we both had some friends up. We all went to an awesome ropes course in Bolton Landing, and one night we set off some fireworks. By far the coolest thing we did was light painting. Now if you don’t know what that is, we’ll give you a quick rundown. You open the shutter of your camera to something like five or ten seconds. Getting a flashlight or, in our case, sparklers, you wave it around in front of the camera to create a design with in the frame.
Okay, rereading that it sort of seems like a poor description. We’ll just show you some light painting pictures instead:
But anyways, that’s what we’ve been doing. We do apologize for our tardiness in getting this recipe out, but we hope you enjoy it because it is delicious!
Servings: 4, about 1/2 pound of fish per person
Note: We used low sodium soy sauce and tamari, and there was no added salt. So be careful if you do not use low sodium because the marinade might be a bit too salty. Also, if you are unable to find salmon, steelhead trout is a great substitute since the two fish taste pretty similar. And one final thing, I (Rachael) thought that there was enough of the wasabi powder in the cream, but Natalie didn’t think so. So if you want yours to have a stronger wasaabi flavor, up the powder to about 3 3/4 teaspoons.
- 1/4 cup plus 2 tablespoons soy sauce
- 2 tablespoons tamari
- 2 tablespoons mirin
- 2 1/2 teaspoons brown sugar
- 3/4 teaspoons five spice
- About 2 pounds of salmon fillets
- 1/3 cup sour cream
- 3 teaspoons wasabi powder
- a bit of oil
- 4 small shallots OR 2 medium shallots
Whisk together the soy sauce, tamari, mirin, brown sugar, and five spice. Take out any bones from the salmon and put it in a large plastic bag. Add the five spice marinade to the bag and close it up. Put the salmon in the fridge and let it marinade for at least half an hour and up to an hour and a half.
While the fish is marinating, heat a skillet with a small layer of oil on the bottom. Once the oil is hot throw in the sliced shallots and spread evenly over the pan. Let crisp a bit and then stir. Make sure you get them crispy, but not burnt. If your pan gets too dry, add a little bit more oil. When done, put the shallots on a paper towel lined plate to soak up any excess oil.
Ten minutes before the fish is done marinating, put a rack in the middle of the oven and preheat the it to 375°F/190°C. Line a pan with foil, and when the fish is done marinating, put the fish on the foil. Discard the leftover marinade. Cook the fish for 13-17 minutes, depending on the size and thickness of your fillet (s). When cooked, the fish should be firm to the touch but it should still give way a bit when poked.
While the fish is cooking, put the cold water in a small bowl and sprinkle the gelatin on top. Let it sit until completely set, which should only take a few minutes. Once it has set, fill a larger bowl halfway with hot water and set the bowl of gelatin inside it until it is liquid. DO NOT get any hot water in the gelatin. Next, whip the cream until very soft peaks form but it is not yet whipped cream. Add the wasabi powder and the liquid gelatin. Whip until stiffer peaks form and the whipped cream is done. Put it in the fridge until ready to eat
When the fish is done, plate it with your choice of sides (we had wild rice and broccoli) and top with wasabi cream and crispy shallots. Enjoy!