Soy Glazed Salmon and Mashed Potatoes
Pair with Gloria Ferrer Carneros Pinot Noir
1-1/2 lb salmon fillets, cut into 4 pieces
2 tbsp orange juice
2 tbsp soy sauce
1 tsp sesame oil
1 tsp minced ginger
1 green onion, white part only-minced
Whisk the orange juice, soy sauce, sesame oil, ginger and onion together. Pour the marinade in a non-reactive shallow baking dish. Put salmon fillets flesh side down on top of the marinade. Cover and refrigerate for 1 hour.
Preheat oven to 450 F.
Pour marinade into a saucepan. Reduce the marinade over high heat for about 5 minutes.
Put salmon pieces on a greased baking sheet, skin side down. Brush them with marinade. Roast the salmon for 10 – 12 minutes until cooked through. Baste the salmon with the marinade during cooking.
Serve salmon with mashed potatoes.
4 large russet potatoes, peeled and cut into chunks
1/3 c half and half
3 tbsp butter
1 tbsp sesame seeds
Salt and pepper to taste
Steam potatoes until cooked through.
Heat half and half and butter. Mash potatoes with milk and butter until light and fluffy. Season with salt and pepper.
Sprinkle with sesame seeds.