My sister-in-law e-mailed me yesterday for a recipe we once made together for Christmas dinner. It was when Matt and I lived in Garibaldi and my niece Riley was the only little one in the family. Pulling out the recipe card reminded me of how we stood in our very crowded kitchen trying to figure out the ratios to get the right balance … oh, wait – maybe that was for the pasta recipe … I'll have to dig that one out too.
I'm just a little confused why the only picture of anyone working in the kitchen is the one "photo op" of the guys. Anyway, Carrie, here it is!
from jeff & jo
6 cloves garlic – chopped (For years I did this by hand until a friend looked at me like I was insane and recommended I buy a garlic press. So it's more squeezed than chopped. Tomatoe, tomato.)
1 Tbsp. peeled, grated ginger
2 Tbsp. minced, fresh cilantro leaves
3 Tbsp. sugar
Mix together the above ingredients and set aside
Combine the following:
1/4 cup soy sauce
3 Tbsp. dry sherry
3 Tbsp. sesame oil (toasted sesame oil is also delicious)
1 tsp. coarse salt
1 tsp. pepper
Mix both together and pour over salmon. Marinate 2 hours. Unless you're not a planner in which case it'll be fine just poured right over the meat or fish. Or spooned right in your mouth.
Notes: So who can afford salmon these days? This marinade is good on everything! I usually double the recipe because I'm kind of a more is better kind of girl. Also if I'm already getting my fingers all garlicky and gingery, might as well make it count.