Here is how I tend to roll with what I have/find in my freezer.
I thought I had a packet of frozen tuna left over from a weekend fishing trip we did a couple of years ago. My husband and I brought home 22 tuna that we quartered and processed with the foodsaver and froze. That is a LOT of fish. The kids are almost violent in their opposition to tuna at this point. But I thought I had one package left, and figured I would make it acceptable by doing some sort of a teriyaki sauce.
The packet I pulled out of my freezer was more pink looking than tuna. I thawed the packet in the microwave, and when we opened it, it was smoked salmon (about 4 nice sized steaks). The kids cheered! NOT tuna, whoopee! 🙂 Totally different from what I had planned, but should still work with the soy based sauce I had planned, so I decided to go with it.
I pat the fish dry with paper towels (since it was already smoked, I didn’t need to cook it first). In a small bowl, I whisked:
- 6 T. soy sauce Add the soy mixture to a large skillet over medium
- 1 T. sesame oil heat, stirring until thickened. Add the salmon and cook
- 3/4 t. cornstarch over low-med heat until fish is heated through and coated with soy mixture.
While the soy mixture cooked, I separated and rinsed the leaves from 2 bok choy bunches. In a non-stick skillet over low-medium heat, I heated 2 t. sesame oil and 1 t. minced garlic until aromatic.
I added the boy choy and cooked until the boy choy was slightly wilted, but still bright green.
For dinner I served it all with left over brown rice and sliced daikon radishes tossed with a sugar, rice wine vinegar, and sesame oil vinaigrette.
No leftovers tonight, except for the daikon radishes which weren’t anyone’s favorite.
I’ll keep working on the daikon radishes, but this dinner went together quickly, which makes up for the late dinner on Thursday (doesn’t it?).