Orange Ginger Salmon

Orange ginger salmon with black bean garlic udon..


Marinate wild Alaskan salmon in ponzu shōyu (citrus-based soy sauce) with slices of soft crystallized ginger and fresh orange pieces and juice for no more than 1 hour.

Preheat a heavy skillet over medium heat for 15 minutes.

Meanwhile, blanch, shock, drain and set aside fresh udon noodles.

In a second skillet, sauté sliced scallion and slivers of red bell pepper in a tablespoon of peanut oil.  Add julienned orange peel, sesame seeds and coriander.  A 2 tablespoons of black bean garlic sauce and stir to combine.

Lightly oil then sear the salmon skin side up until rare, then turn and spoon marinade over the top and allow to bubble until medium rare, about 2-3 minutes.

Toss reserved noodles in black bean sauce and use as a bed to place the salmon on.  Dust with shichimi tōgarashi (ground red chili pepper with nori and hemp).

The “People’s Department”

President Abraham Lincoln formed the Department of Agriculture in 1862.  Now known as the USDA, the agency is charged, in part, with

  • assuring food safety
  • protecting natural resources
  • fostering rural communities
  • ending hunger in the United States and abroad

The current administration is giving itself high marks – what do you think?

Are you optimistic that things are improving or is it big business as usual?  How much measurable progress has been made in the last 10, 20, 50 or 100 years?  Let us know in the comments..

“clean, safe, wholesome and truthfully labeled”