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Author Notes: Tom and I are putting together new food combinations and combining spices and flavorings from different countries to achieve delicious and beautiful meals that are easy to prepare. As a result we combined sauteed wild caught salmon fillets with a honey ginger glaze and mashed yams using Chinese 5 Spice seasoning. What a flavor fest. —Tom and Anita Morgan
For the salmon
- 2 wild salmon filets 5-6 oz each
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1 tablespoon warm water
- 3/4 teaspoon fresh grated ginger
- 1 garlic clove, finely chopped
- olive oil
- 1 pinch red pepper flakes to taste
For the yams
- 1 1/2 pounds 1 large or 2 small yams
- 1 tablespoon unsalted butter
- 1/2 teaspoon Chinese 5 spice (or to your taste)
- 2-3 tablespoons low fat or non fat milk
- Mix honey, lemon juice, water, ginger and garlic in a small bowl. Reserve. Put olive oil in a 10” cast iron pan. When olive oil is hot, add the salmon skin side down and cook about 5 minutes. Remove skin. Turn salmon over and spread honey mixture on top 3. When olive oil is hot, add the salmon skin side down and cook about 5 minutes. Remove skin. Turn salmon over and spread honey mixture on top. Place under broiler and cook about 5 more minutes until salmon is thoroughly cooked and browned. While the salmon is under the broiler baste with the honey mixture every 1-2 minutes.
- Wash and dry yam and bake in a 400*F oven until fork tender; about 60-75 minutes. If using 2 small yams cook for 1 hour. Scoop yam center from skin and put in a small pot on a simmer plate over low heat. Add the Chinese 5 Spice, butter and some of the milk and using an immersion blender, whip the mixture until smooth. Add milk until you get the consistency you want. When mashed yams start to steam, turn off heat and they will stay warm in the pot on the simmer plate (lid on).