A couple of days ago we decided to have some salmon that was recently delivered from our new dairy. We were to have it alongside one of our family favorites, mashed potato casserole (detailed below). I turned, as we often do, to our well-worn Moosewood Restaurant Cooks at Home. As we've noted before, this book is the simplest in famed series of books from a famed vegetarian restaurant, but it includes a section on fish.
The recipe is described as teriyaki. It calls for soy sauce, but I substituted Worcestershire sauce, which I boiled briefly with some minced, fresh ginger. I strained the ginger and mixed it with sherry, sugar, and minced garlic. The recipe had called for Chinese cooking wine, rice wine, or dry sherry. Sweet sherry did not seem to do any harm, though! I simply soaked the fish in this mixture for about 45 minutes, while Pam made the potato casserole, and then pan-seared it in our indispensable cast-iron skillet. The result was flaky and tender on the inside, sweet and crispy on the outside -- a simple and delicious way to prepare salmon.
This worked very well with the casserole mentioned above, which Pam prepared in the usual Hayes-Bohanan way. She mashed potatoes -- leaving the skins on and blending with some butter and plain yogurt. Then she layered it in a deep baking dish with steamed greens (frozen this summer from our CSA) and topped it all with freshly-shredded sharp Cabot cheddar cheese. This is one of our household's favorite comfort foods, and was appreciated by our daughter, who had just arrived home for the holidays.
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