Cooking by Color

One of my favorite local restaurants has a dish that I just love: Hong Kong-style sea bass served over spinach with rice. But it isn’t a plate that will travel well as take out; and besides, a great part of eating out is enjoying the restaurant ambiance. What can I create at home that might be similar?

I found fresh salmon steaks at our local market. In the produce department they had a Swiss chard that I’ve never tried before, ruby red and absolutely gorgeous. Would it be possible to create a variation on their dish? Why not try? Salmon is quite a bit more affordable than sea bass and I love how easy it is to cook.

Incredible color, so crisp the stalks nearly snap off. After washing, into the pot with a bit of sesame oil, garlic powder, and ginger powder. High heat, then cover and set on low heat until the leaves cook down.

It always surprises me how much volume these leafy vegetables lose on cooking. Two bunches were plenty for four people. The sesame oil and ginger give a light Asian feel to the dish that I find appealing and a change-up from my usual “cook it with bacon” approach.

Two salmon steaks marinated in teriyaki sauce for 30 minutes. Cover with foil and bake for 30 minutes at 350. I’m a big fan of garlic so these got an extra sprinkle.

Teriyaki salmon served with ruby red chard and rice. And to keep the color theme going, strawberry shortcake for dessert. Enjoy!

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