Scallions, ahoy!

My [now former] roommate would periodically get green onions (or scallions, if you prefer).  She read on the internet somewhere that if you only use most of the green part and stick the remainder in a glass of water, they would grow back.  This works, but only for a period, and then they started tasting watery and developing a weird texture.  When I started gardening, she had a couple green onions in the fridge wilting and not looking so appetizing.  I decided to give the re-starting thing a try.  After a couple days in the water, they looked perkier and had developed roots.  I stuck them in the garden outside, and watered them faithfully for a few days, to get them through the wilty, we've-just-been-transplanted stage.  After that, I didn't worry about them too much; it was a wet summer, and it turns out they're pretty hardy.  When I went to dig them up and take them to my new home, they were HUGE.  Clearly, my husband and I needed to eat a lot of green onions.

Back in Hawaii the fish counters at the grocery stores usually have a delicious, not-quite-teriyaki marinade that they put fish in.  My family enjoys getting the salmon in this marinade.  When stuck with the scallions, it seemed like a good time to try making my own version.


Shoyu-marinated Salmon
1 fillet salmon
1 C soy sauce (shoyu)
1 Tbsp sesame oil
1 Tbsp garlic confit oil (see previous blog)*
1/2 tsp lemon zest
1 tsp pepper
2 Tbsp honey
1/4 C loosely packed chopped scallions (green part only)

*if you don't have garlic confit oil, use a Tbsp of your favorite oil and 1 small clove of garlic, minced.

Combine all ingredients except the salmon in a small bowl, shallow dish, or bag.  Taste and balance flavors as desired.

Put the salmon in the marinade at least 4 hours before cooking.  Flip the salmon about halfway through the marinading time.

To cook, preheat the oven to 375˚F, and place the salmon in a lightly greased baking dish.  Spoon over a bit of the marinade, and, if desired, sprinkle with sesame seeds  Bake about 30 minutes until the salmon flakes easily with a fork.




We had this with rice and green beans (which you can cook with a bit of marinade, as long as you make sure to bring it to a full boil-- even if sautéing).  It was yummy.  Not a perfect recreation of the grocery store's marinade, but a passable approximation.  I was happy.  My husband also enjoyed it.