This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!
Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”
My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away) I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)
With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.
While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a sprayed parchment.
I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.
I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.
My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.
I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.
Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”
Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”
And the rest is history….
P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.
P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….
Soy Vay Wasabi Teriyaki Salmon