Only mediocre salmon at the store so it needed more than a touch of lemon and rosemary. Set salmon in small baking in dish, skin side down. Pour about 1/4 cup of soyaki (we buy it from Trader Joe's) over salmon, rub it in a little and flip the fish over. Stash in fridge for 1/2 hour (or longer). Throw on a piece of tinfoil, skin side down and put on grill. Cook for about 20 min, until fat is clearly oozing from the layers of the fish. You can also throw on a skillet or in the oven (skin down for skillet, skin up for oven).
We had mashed yams, salad, and fruit salad with it. There are likely better ways to make mashed yams, but the fast way is to puncture the potato in a few places, wrap in a paper towel, and set (slits pointed up) in microwave. Nuke 2 minutes at a time until it's smooshy enough to mash. It'll likely be about 5-6 minutes total. Mash.1 big yam is enough for a side dish for 2 and a very large half people.
To go with the Asian style fish, I added about a tsp of toasted sesame oil and a half tsp of crushed ginger (pre-crushed ginger in a tube). Salt is good too, though we leave it out for toddler's sake.
Pre-washed baby spinach, a few cherry tomatoes, a few slices of bell pepper, and a little oil and vinegar - and and we've got a complete meal!
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