Those who wander may just need citrus soy sauce

I know we’ve all been there. You’re grocery shopping with a list in hand, meals planned out for the week, and you just can’t find the last one or two items that you need. Anyone who shops at the East Avenue Wegmans knows what I am talking about. Either they’ve rearranged the placement of things in the store or they just don’t carry it because the store is too small. Sometimes even the employees don’t know where things are.

I realize I could drive to Pittsford or Henrietta. The thing is, I kind of like my small little Wegmans because when I am searching desperately for that last item on my list, I can get from one end of the store to the other without having to leave a trail of bread crumbs or alert a buddy where I am heading.

This recipe, actually one ingredient in particular, sent me on a supermarket sweep. So let me save you the time. If you decide to replicate this Wegmans recipe for Pan-Seared Salmon with Vegetables and Citrus Soy Sauce, you’ll find the soy sauce in the seafood department, right across from the cheese…at least that’s where it was in the East Avenue Wegmans. Otherwise, the recipe says you can find it in the Market Café. The final outcome was certainly worth the extra five minutes of searching.

You’ll need:

  • 16 ounces of stir-fry vegetables (Wegmans gives you a variety of options to choose from)
  • 1 medium red or yellow sweet pepper, diced
  • 4 salmon filets
  • 2 tablespoons of olive oil
  • 1 teaspoon of butter

Get a pot of salted water boiling on the stove. First blanch the stir fry vegetables in the water for one minute. It’s important to remove them from the water without dumping the water. You’re going to need it for the next step. Transfer the stir fry vegetables to a bowl of ice water to cool, and then drain them again. Toss the vegetables with one tablespoon of basting oil.  Repeat the process with the peppers, but do not add basting oil. Set stir fry vegetables and peppers aside.

Dust the salmon with pan searing flour, patting off any excess. Heat one tablespoon of olive oil on medium to high heat, until the oil faintly smokes. Add the salmon, turning it when it changes color one-quarter of the way up and the seared side has turned brown. Reduce heat to medium and cook for another four to five minutes, or until the internal temperature turns 120 degrees.

Add the remaining basting oil and butter to the pan with the salmon. Swirl it around the pan and baste the salmon with it, cooking the fish until it reaches 130 degrees. Transfer to a clean plate and let the salmon rest for about two minutes.

In the meantime, wipe the pan clean with a paper towel and add the remaining teaspoon of olive oil. Add the vegetables, toss and cook on high for two to three minutes. Add the soy sauce and bring to a simmer. Remove from the pan. Serve the salmon over the vegetables and some rice if you’d like.

The recipe says you can substitute cod or haddock for the salmon. Also, I didn’t actually take the temperature of my meat, so if you don’t have a thermometer, it’s not the end of the world.


One response

  1. Pingback: What will they think of next? | diariesofafoodie

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