Trader Joe’s frozen wild coho salmon fillets (sorry, Helen!), thawed, marinated 1/2 hour in Soy Vay Veri Veri Teriyaki sauce, then seared with canola oil in a 9 inch nonstick saute pan for 2 minutes on the bottom, 3 on the top. The soy vey helps the fish caramelize really nicely.
Served with Boston Organics’s snow peas sauteed with white onion, then chopped scallion, grated garlic and ginger, salt & pepper tossed in the last two minutes, and dressed in the pan after taking off the heat with the juice of two limes and a lot of fresh chopped cilantro. Parsley works if you don’t like cilantro. (Inspired by a recipe by Mark Bittman in his NYT video and print column a few weeks back.)
Also on the side, Real Pickles’ Ginger Carrot slaw, (bought through Boston Organics) but you can make your own, shredding 2 carrots and one good-sized finger of peeled ginger, then dressing with salt, sugar, and 1/4 cup rice vinegar, tossing occasionally, and letting sit at least 2 hours before serving.