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Shadow DOM Salmon and Wasabi Ginger Mashed Potatoes

Shadow DOM refers to the ability of the browser to include a subtree of DOM elements into the rendering of a document, but not into the main document DOM tree. With Shadow DOM, elements can get a new kind of node associated with them. This new kind of node is called a shadow root. An element that has a shadow root associated with it is called a shadow host. The content of a shadow host isn’t rendered; the content of the shadow root is rendered instead.

Ingredients:
Salmon:

6 salmon fillets
1 cup teriyaki sauce ( I used Yoshida’s)
2 tbsp cornstarch
1 tsp ground ginger
1 tablespoon soy sauce
1 tsp mirin
garlic salt
black pepper
sesame seeds for garnish

Mashed Potatoes:
5 lbs russet potatoes, peeled and cut into chunks
1/4 cup chicken bouillon (optional)
1/4 cup unsalted butter
1.6 ounces wasabi paste (more or less to taste)
2 tbsp chopped sushi ginger
1/2 cup sour cream
1/4 cup-1/2 cup milk
garlic salt
black pepper

For the salmon:
Preheat oven to 350 F. On a greased baking sheet lay out salmon fillets. Sprinkle with garlic salt and black pepper. Bake the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from oven.

Mix the teriyaki sauce, cornstarch, mirin, ginger, soy sauce and mirin together in a measuring cup (or small bowl) while the salmon is cooking.

Pour teriyaki mixture over salmon. Bake until internal temperature of fish reaches 145 F. Serve over wasabi ginger mashed potatoes.

For wasabi ginger mashed potatoes:

In a large pot boil the potatoes. For added flavor add 1/4 cup of chicken bouillon to the water. When the potatoes are fork tender, drain.

In a large bowl combine the potatoes, butter, wasabi paste, ginger, sour cream and 1/4 cup milk. Mashed the potatoes and add more milk until you reach desired consistency. Add salt and pepper to taste.

Serve with salmon.

Shadow DOM Salmon and Wasabi Ginger Mashed Potatoes
Serves 6
A delicious salmon and potato dish with asian flare!
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 6 medium salmon fillets
  2. 1 cup teriyaki sauce ( I used Yoshida's)
  3. 2 tbsp cornstarch
  4. 1 tsp ground ginger
  5. 1 tablespoon soy sauce
  6. 1 tsp mirin
  7. garlic salt
  8. black pepper
  9. sesame seeds for garnish
  10. 3.5 lbs russet potatoes, peeled and cut into chunks
  11. 1/4 cup chicken bouillon (optional)
  12. 1/4 cup unsalted butter
  13. 1.6 ounces wasabi paste (more or less to taste)
  14. 2 tbsp chopped sushi ginger
  15. 1/2 cup sour cream
  16. 1/4 cup-1/2 cup milk
  17. garlic salt
  18. black pepper
For the salmon
  1. Preheat oven to 350 F. On a greased baking sheet lay out salmon fillets. Sprinkle with garlic salt and black pepper. Bake the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from oven.
  2. Mix the teriyaki sauce, cornstarch, mirin, ginger, soy sauce and mirin together in a measuring cup (or small bowl) while the salmon is cooking.
  3. Pour teriyaki mixture over salmon. Bake until internal temperature of fish reaches 145 F. Serve over wasabi ginger mashed potatoes.
For wasabi ginger mashed potatoes
  1. In a large pot boil the potatoes. For added flavor add 1/4 cup of chicken bouillon to the water. When the potatoes are fork tender, drain.
  2. In a large bowl combine the potatoes, butter, wasabi paste, ginger, sour cream and 1/4 cup milk. Mashed the potatoes and add more milk until you reach desired consistency. Add salt and pepper to taste. Serve with salmon.
Coder's Kitchen http://coders.kitchen/

Sarah

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