I don’t know what inspired us to make an Asian theme dinner (with an American twist), but this was one for the books. The combined flavors of garlic, ginger, soy, mirin, and vinegar were the key ingredients for our asian themed dishes, and believe me, they were delicious!
What’s so American in the dishes? It’s the cedar wood grilling plank. If you are unfamiliar, grilling seafood directly on a cedar plank wood infuses the food with the plank’s natural flavors. It adds a whole new, natural flavor. We used the western red cedar from the Pacific Northeast, which is best for seafood. You can buy these at any major grocery store. I bought mine at Whole Foods for $9.99 (for a pack of 2!).
Couscous may have originated from a place other than Asia, but this healthy small ball of toasted semolina most definitely completed the meal. We added pan-fried cherry tomatoes in oil to add some flare.
My favorite dish was the asian slaw, and I don’t even like cabbage! It was the combination of flavors in the sauce that made it difficult for me to put my fork down.
Lastly, the miso-scallops was a hit. They were very easy to make and when prepared properly, are packed with flavor. Don’t forget to let the scallops marinate to soak up all the flavors! Without you taking a bite for yourself, it is difficult to express how all the dishes meshed so well with each other. It was so delicious!
1/4 cup white miso
1/4 cup mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped green onions
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame oil
1 lb salmonsalt and black pepper to taste
1 piece of wildwood cedar plank
1. In a medium bowl, mix miso, mirin, rice vinegar, soy sauce, green onions, ginger, and oil until combined.
2. Place salmon in a casserole or baking dish and pour marinade over salmon. Turn to coat. Marinate for 30 minutes.
3. Meanwhile, soak plank in water for 1-2 hours (instructions on plank wood as well).
4. When ready, place salmon on top of wet cedar wood and place onto grill. Keep grill closed.
5. Grill salmon for 15-20 minutes or until fish is flakey with a fork.
1/2 cup white miso
2 tablespoons mirin
1/2 cup chopped onion
1 pound scallops
salt and cayenne pepper
1. Using a medium bowl, add miso and mirin, and mix until combined. Add onions, and a pinch of salt and cayenne pepper.
2. Add scallops to bowl, and allow to marinate for 20 minutes.
3. Grill scallops for 2-3 minutes on each side until opaque and lightly brown. Serve immediately with extra sauce.
4 cups of thinly sliced shredded cabbage
1 cucumber, peeled and cut in thin slices
1/3 cup scallions finely chopped
1/3 cup rice vinegar
2 teaspoons grated ginger
2 tablespoons peanut oil
1/4 cup chopped cilantro
salt and black pepper to taste
1. Mix cabbage, cucumber, scallions, cilantro in a large bowl.
2. Mix vinegar, ginger, and oil in a small bowl. Pour over cabbage mixture and toss until well combined. Add salt and pepper to taste.
couscous with cherry tomatoes
1 bag pearl couscous
8-10 large cherry tomatoes
1. Follow instructions on the back of the packaging to cook couscous.
2. Using a medium skillet over medium heat, add a thin layer of oil to the pan. Once hot, add cherry tomatoes and cover immediately. Saute and shake frequently until tomatoes begin to soften and skins begin to wilt, about 2-4 minutes. Be careful!
3. Once cooked, mix the tomatoes in the couscous.
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