FISH - GRILLED SALMON WITH WILD RICE PANCAKES

Serves 6

1 cup soy sauce

½ cup brown sugar

1 cup water

¼ cup sesame oil

1 tablespoon minced ginger

1 tablespoon cornstarch

2 tablespoons cold water

2 pounds salmon fillets

Vegetable oil for fillets

Salt and black pepper

1 tablespoon tasted sesame seeds for garnish

2 tablespoons cilantro leaves for garnish

SAUCE

Combine soy sauce, brown sugar, 1 cup water, sesame oil and ginger.  Bring it to a boil over medium-high heat.  Combine cornstarch and 2 tablespoons cold water in a small bowl.  Blend well and add to pot.  Stir until mixture is thickened, about 5 minutes, and then strain.  Keep warm until needed.

SALMON  

Brush salmon fillets with a small amount of vegetable oil and season with salt and pepper.  Grill on barbecue over high heat until just done, 3 to 5 minutes each side.

MY NOTE:  (1) It seems like a large amount but the sauce can be made and kept in the fridge for a little while.  I always reduce the water from 1 cup to ½ cup in the sauce recipe.  (2) To cook a small serving of salmon, I put a little butter in a pan and pan-fry the salmon quickly. 

WILD RICE PANCAKES

Makes about 14 to 16 pancakes

½ cup wild rice, uncooked

1 ½ cups cold water

1 cup flour

1 ½ teaspoons baking powder

1 teaspoon salt

2 eggs

¾ cup milk

2 tablespoons melted butter

½ cup grated carrot

½ cup finely diced celery

1 tablespoon chopped chives

1 tablespoon chopped parsley

Wash the rice thoroughly.  Combine rice with the water in a small heavy saucepan.  Bring to a boil, then immediately reduce heat to low.  Cover with a tight-fitting lid and simmer for 40 minutes.  Remove from heat and drain any excess water.  Allow to cool.

Combine flour, baking powder, salt and sugar in a bowl and set aside.  In a large mixing bowl, whisk eggs and then add milk and melted butter.  Mix the dry ingredients into the wet ingredients and stir until well blended.  Add the rice, carrots, celery, chives and parsley.  Stir to form a chunky batter.  Ladle out ¼ cup portions onto a hot, lightly oiled nonstick frying pan or griddle iron and cook until nice and brown in color.  Turn and cook about 2 minutes longer on the other side.  To keep warm, place parchment paper between layers and place in 200F oven.  This recipe will make 12 to 14 pancakes. 

To serve, place 2 pancakes on a warm plate.  Lay grilled salmon on top.  Then lightly top with the sesame ginger glaze.  Garnish with toasted sesame seeds and chopped fresh cilantro leaves. 

From Cooking at My House by John Bishop.