Marinaded Salmon w/ Grilled Spinach and Crab Mushroom Salad
Image: Kin

You might think that my fridge is always filled with food. Well, sorry to burst your bubble, I rarely have a fridge full of food. In fact, I do it on purpose because I’m only cooking for one, and I can only cook so much during the week. Besides, there are busy nights when I don’t even get a chance to cook. Having a fridge full of food that I know that I’ll never have a chance to cook is the same as throwing money down the drain. However, with a limited supply of food in the fridge at times, it gives me a chance to be creative and a chance to try out new and odd combinations. Basically, I’ll throw something together with what’s left in the fridge. That’s one of the best things about cooking, randomly throwing stuff together and seeing what the end result is. Sometimes the dish comes out great, and sometimes, not so great. How do you think new dishes are created sometimes? It’s purely accidental!

Salmon w/ Grilled Spinach and Crab Mushroom Salad

What I had left in the fridge:

• Salmon Filet
• Partially used ginger
• 4 Drying scallions
• 1 small shallot
• 1/8 bottle of Soy Sauce
• 2 lemon end pieces
• Garlic
• Small pack of crab mushrooms
• 1/2 bag of spinach
• 1/2 small red onion

How I created the dish:

I diced up 3 scallion stalks, diced up the shallot, minced the ginger, and placed them in a zip lock bag. I put the salmon in the bag and poured in the rest of the soy sauce. I took one of the lemon ends and squeezed the juice into the bag and threw in the lemon as well. I zipped up the bag and let the fish marinate for half an hour. I then grilled the fish on medium heat for about 8 minutes on each side.

Meanwhile, I finely chopped the garlic and set it aside. I cleaned the mushrooms and blanched them in boiling water for about a minute. I then added some oil into a pan and when it got hot enough, I threw in the garlic, spinach, and mushrooms. I added a pinch of pepper and a dash of salt. Then I took the other lemon half and squeezed lemon juice over the spinach. I removed the food from the pan onto a plate. I sliced the red onion into very thing slices and placed it on top of the spinach.

Afterwards, I took whatever leftover scallion and ginger I had left and garnished the fish with it.