My WFD last week. It was yum! We grubbed.
I call it Peking-style because we love to eat Peking duck when we go out for Chinese with Mr. Allie’s family. It always comes with hoisin and scallions and is super-fatty and delicious, just like salmon, only salmon is fatty in a healthier way (omega-3’s and all that junk). I, however, make no claims to be a trained chef in the Asian department. This, I’m sure, is a grossly Americanized preparation. It is, nevertheless, delicious to my American sensibilities.
It is a pretty simple recipe you can throw together in a hurry. These amounts feed my husband and two preschoolers. If they choose to eat with us, that is. If so, they have- literally, about a tablespoonful, so adjust amounts if you have children that actually eat.
Dice up the spuds and chuck them in a medium-sized bowl. Throw in all the other ingredients…
Toss to coat. Tumble them onto a big baking sheet and give them some room to breathe.
Put them in the hot oven to start them roasting. Turn them with a spatula halfway through cooking, (they’ll need about 40 minutes), so they brown evenly. Now start on the salmon…
1 hunk of salmon filet
A big squirt of Hoisin (in the ethnic foods aisle, a very yummy Chinese condiment similar to barbecue sauce)
1 teaspoon sesame seeds
1 scallion, thinly sliced, green part only
Put your salmon on a baking sheet and squirt on some hoisin. Spread it around with the back of a spoon.
Sprinkle on some sesame seeds.
Put it in the oven on the rack above the ‘taters. It’ll take 20 minutes to roast. When it’s done, sprinkle on the scallions. Now get going on the beans.
Orangey-Gingery-Garlicky-Sesame-Soy String Beans
½ bag string beans
2 cloves garlic
1/2” piece fresh ginger, finely minced
Zest of ½ orange
1 tablespoon veg or peanut oil
1 tablespoon soy sauce
Juice of ½ orange
1 teaspoon toasted sesame oil
Put your beans in a sauté pan with the veg/peanut oil. Grate the garlic over it with a microplane.
Now add in the zest and the ginger…
Add the soy sauce and put it on a medium flame. Toss it around on the heat so it gets coated with all the aromatics. Saute until tender-crisp and then hit it with the o.j. and sesame oil just before serving.
Hopefully it’s all timed out perfectly and ready to plate at the same time, but if not, just keep whatever’s done warmed until whatever’s not done = done.