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This meal is a slight twist on one from Simply Ming that incorporates chef Tsai's recipe for an Asian Pesto. His recipe calls for the orzo mix served as a main dish salad with chicken added, which I think is a great idea. However, I wanted to try the pesto on roasted salmon. The orzo was served at room temperature.
This spicy salsa is easy to make and quite versatile. It is equally delicious on salmon or catfish and would probably work for grilled chicken too, although I haven't yet tried it. You can also vary the fruit you use; just substitute a different type of preserves to complement it. For instance, try diced pineapple with pineapple preserves, or mango combined with apricot preserves. For extra kick, substitute half the marmalade with some jalapeno jelly.
Salmon is a versatile, flavorful and healthful (lots of good fatty acids) fish that lends itself well to summer grilling. The tangy mustard butter in this recipe complements the slightly smoky grilled flavor very well. Making compound butter is super easy and a great way to dress up an otherwise simple dish. Be sure to chill it well so you can slice it evenly, and store any leftover compound butter in the freezer for the next time you grill fish or poultry.
These recipes are adapted from ones found in Ming Tsai's Simply Ming, the companion book to his PBS series of the same name. I've cut down the quantity on the salsa to make just enough to serve with the fish and added a bit of fresh cilantro to the mix. The original fish recipe calls for cod, which is not always available where I live in Florida. Farm raised catfish makes an acceptable substitute. It has a mild flavor and the fillets are firm enough to hold together nicely for the oven-fried cooking method.
This dish is an attempt to recreate one of the house specialties from a terrific little restaurant in Sarasota, FL, called Pad Thai. Pad Thai is one of those small, "where the locals eat" restaurants that doesn't look like much from the outside but manages to serve consistently wonderful food. The preparation on this dish is a little different from their original version, but since the restaurant is a good 2-1/2 hour drive from where I live now, it works for me.
This recipe is adapted from a Cooking Light recipe, "Salmon with Sweet-and-Sour Pan Sauce." This version, however, adds some green and crunch to a truly delicious flavor combination. The sauce is tangy and thin and is perfect drizzled over this stir-fry and steamed rice.
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