Bar Method class, it was free as the studio has just opened up, and all that hard work released some major endorphins, so definitely feeling a little better now. What do you do when times are tough? Cooking is always therapeutic for me, but when I'm really upset, the thought of it irritates me!
I had some frozen salmon and snap peas and some water chestnuts that I wanted to use. On a recent epi of Barefoot Contessa, my fave, she made a super quick side dish with snap peas and water chestnut. And I had pinned an asian sauce preparation I was anxious to try. The meal was ready in about 15 minutes, super easy, and really yummy.
Salmon and Asian Inspired Sauce
2 large salmon fillets, grilled, broiled, or seared to preferred doneness
1 bag frozen snap peas
1 small can of water chestnuts
2 green onions, chopped
1 tsp minced garlic
3 tsp sesame oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
4 tsp peanut butter
1 tsp sriracha
1/4 cup water
You'll need one saute pan and one small pot. In the saute pan, with a bit of oil, begin sauteing chopped green onions and garlic. After a few minutes, toss in snap peas. I was lazy and threw them in frozen. Let cook for a few minutes, then add 1 of the teaspoons of sesame oil. After 3 or 4 minutes, toss in drained water chestnuts. I wanted the veggies to brown, so I sauteed mine for quite awhile. In your pot, add 2 tsp remaining sesame oil, soy sauce, water, rice wine vinegar, sriracha (or vietnamese garlic chili paste) and peanut butter. Stir to incorporate, and bring to a low boil. Turn down to simmer for a few minutes, before pouring over salmon, and vegetables. So easy, and really delicious.
Fall has truly arrived, and it's time to get a few more visits to the park in before it's too cold. Fresh air and crisp leaves can cheer anyone up- so I'm off! Have a great weekend, XoXoGFG!