Some Not-So-Seedy fish

   The title of my post may be a bit misleading, because the recipe that I'm about to share does involve seeds, in a round about way. But I wanted to tie it in to news reported recently that there is been some massive mislabeling of fish as of late. This issue has been around for some time, but NPR had a good blog post recently about the situation. So take care with your fish purchases, and choose wild caught fish if it all possible. Did you know that farm raised salmon has more calories per ounce than wild caught salmon?
   So my most recent fish dish was based on a Curves Complete dish for sesame seared tuna with steamed broccoli. First of all, I didn't have tuna. Secondly, I had sesame seeds, but I had made this dish before and felt that the seared sesame seeds tasted scorched, I did, however, have tahini, which is a paste made from ground sesame seeds. So we got a little creative. :) So this is what I came up with.

   Sorry that there isn't a picture of the finished dish....I was pretty hungry. ;)

 For 1 serving: 
 3 oz. salmon fillet
 2 tbsp. soy sauce
 1 tbsp tahini, [I used Al Kanater brand that I purchased from my local Middle Eastern Market.]
 1/4 tsp. ginger
 1/4 tsp. allspice

 1.5 oz. brown rice
 3 oz. water

 1 tsp olive oil
 1/4 onion, diced
 3 oz. mushrooms
 2 oz. red cabbage, shredded
 1-2 tsp. apple cider vinegar

  To start, marinate the salmon in the soy sauce for 30 minutes to an hour. Meanwhile, cook the rice in 3 oz. of water for 40 minutes and turn the burner off after the timer goes off. It will continue to cook/steam while it's in the pot.
   Warm a skillet [we use an iron skillet] with 1 tsp. olive oil. Add the onions and mushrooms first, sauteing until soft. Then add the red cabbage and let cook until soft, finishing it off with salt and pepper and apple cider vinegar.
   Take the marinated salmon and spread one tablespoon tahini on top, followed by the ground ginger and allspice. Place on a lightly oiled cookie sheet [to prevent sticking] and place under the broiler for 4-5 minutes. Serve fish with rice and sauteed vegetables.

UPDATE: So I made the dish again a couple of nights later, because 1) I had leftover salmon to use and 2) it's amazingly good! Plus, this time I restrained myself enough to take a picture before wolfing everything down. I also cut wedges of fresh lemon and placed one on each plate, squirting the salmon just before eating it. It was SO good!