Well, between AnotherFairportfan talking about marinating salmon, and DinkyInky talking about her patented essence of pepper-hot for cooking, and my own liking for long beans... it all came together at dinner today.
- One cup dry wild rice.
- One large bunch oriental long beans ("asparagus beans"). Could substitute tender string beans if long beans are not available.
- Salmon fillet (12 - 16 oz).
- Three cloves garlic.
- Fresh ginger root (3").
- Infused olive oil (I used Big Paw Hot Tuscan, infused with cayanne, garlic, and basil. I highly recommend an oil with basil - it adds a lot to this particular recipe. Titrate the heat according to your own tastes... I find the Hot Tuscan to be mildly warm, but for my wife it's well into tears-of-pain-inedible territory, so be cautious!)
- Good soy sauce.
Advanced preparation
Peek, crush, and finely chop garlic.
Grate ginger to a fine paste.
Mix garlic, ginger, and 1-2 tablespoons of infused olive oil in a glass dish.
Place salmon (skin down) in the dish, scoop most of the mixture on top, and puncture the salmon in a bunch of places with a fork.
Cover salmon. Marinate in refrigerator for several hours.
One hour before serving
Wash wild rice thoroughly in 2 changes of water. Drain.
Bring 4 cups water to a boil. Add wild rice, return to a boil, then reduce to a simmer. Add salt to taste if desired. Simmer for approximately 45 minutes or until tender, then remove from heat.
Wash long beans, cut into 1" pieces.
Steam long beans over boiling water for 5-10 minutes.
As soon as you start the beans steaming, remove salmon from refrigerator. Place salmon skin-down into large nonstick frying pan. Add a teaspoon or so of the oil from the marinade. Saute gently over low heat for a few minutes until the skin cooks through. Turn salmon over, remove and discard skin, increase heat, and pour the remaining marinade over the salmon. Cover, and saute gently for about 5 minutes until the salmon is cooked most of the way through.
Turn off steamer. Transfer the mostly-cooked beans to the frying pan or wok. Break the salmon apart into smaller chunks. Pour another tablespoon or two of infused olive oil over the green beans. Increase heat further and stir-fry the salmon and beans together until the salmon is entirely cooked through.
Drain and fluff wild rice.
Serve salmon and long beans over wild rice (works well in a large bowl). Add soy sauce to taste.
Serves 2, generously.
My 
