Archive for May, 2012
Fishing for a light grilled salmon recipe for your Memorial Day barbecue? Well here it is! This salmon dish is a great way to add some Asian spice to the usual repertoire of steaks, chicken and burgers and it will satisfy your fishitarian/flexitarian friends. I love using fresh herbs from my garden in this dish. This recipe couldn’t be any easier as the fish only marinates for 15 minutes and cooks in under 10. Delicious paired with a Riesling or Tsing Tao Beer. What a catch!
- Salmon Marinade
- 1/3 cup finely chopped fresh mint leaves
- 1/3 cup finely chopped fresh cilatntro leaves
- 1/3 cup finely chopped fresh thai or italian basil leaves
- 2 tablespoons finely minced fresh ginger
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice (unseasoned) or white vinegar
- 2 tablespoons soy sauce
- 4 salmon filets
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoons finely chopped shallot
- 1 10 ounce package fresh baby spinach leaves (trimmed and washed)
- salt and pepper to taste
- Combine salmon marinade ingredients in a small bowl and whisk until blended.
- Sprinkle salmon filets with salt and pepper.
- Coat salmon filets with marinade. Cover with plastic wrap and marinate for 15 minutes.
- Grill salmon filets for about 4 minutes per side, until barely opaque in the center.
- While salmon is grilling, heat a non-stick frying pan until hot on medium-high heat. Add the olive oil and shallot and saute for 2 minutes. Add the spinach and saute until wilted, about 1 minute. Season to taste with salt and pepper.
- Divide the spinach on four plates and flatten slightly. Place the a salmon filet on top of each bed of spinach. Garnish with cilantro sprigs and serve immediately.
Put the WOW in Kung Pao with this super simple recipe. You can make everyone’s favorite stir-fry dish and have dinner on the table in minutes with this method. I used red bell pepper in this recipe but it’s fun to use a variety of bell pepper colors. Feel free to turn the heat level up a notch and double or triple the amount of crushed red pepper flakes. You can easily substitute the chicken with beef, pork or shrimp.
- stir-fry sauce
- 1 tablespoon cornstarch
- 1 tablespoons dry cooking sherry
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white vinegar
- 1/2 cup water
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1 lb boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 clove garlic, minced
- 1 small red pepper, diced
- 2 finely chopped green onions plus more for garnish
- 1 cup dry roasted peanuts, plus more for garnish
- Combine stir-fry sauce ingredients in a small bowl. Set aside.
- Toss chicken with cornstarch, salt and white pepper. Cover and refrigerate for 20 minutes.
- Heat a wok or large frying pan until hot over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add reserved chicken and and stir-fry for 2 minutes. Add the red bell pepper and stir-fry 2 minutes. Add the stir-fry sauce and cook for 1 minute, tossing to coat. Add the peanuts and green onion and stir-fry for 30 seconds. Garnish with more green onions and peanuts and serve immediately with hot, steaming jasmine rice.
Hooray for Satay! I’m having 40 women over to my house tomorrow night for a fun night of pampering. I love to serve this chicken satay recipe because you can make it in advance and grill the skewers just before your guests arrive. You can also balance a martini in one hand while enjoying these skewers and still have a conversation. I like to serve it with a spicy side of cukes. You might want to double the peanut sauce as it’s super yummy and you’ll want to serve it with everything. Slice up leftover satay and make Thai Chicken Sliders and drizzle with peanut sauce for lunch with next day.
- Chicken Satay
- ½ teaspoon salt
- 1 cup plain yogurt
- 1 teaspoon minced galangal or fresh ginger
- 1 garlic clove, minced
- 1 tablespoon curry powder
- 1 1pound skinless, boneless chicken breasts or chicken thigh, cut into 1-inch strips
- 14 wooden skewers, soaked in water for 30 minutes vegetable oil, for grilling
- butter lettuce leaves
- fresh cilantro leaves
- Peanut Sauce
- 3 tablespoons smooth peanut butter
- ¼ cup coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons soy sauce
- 2 teaspoons brown sugar
- ½ teaspoon crushed red pepper flakes
- Crushed roasted peanuts for garnish
- Combine the yogurt, ginger, garlic, and curry powder in a medium bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in bowl in the refrigerator for at least 30 minutes or up to overnight.
- Heat peanut butter, coconut milk, red curry paste, lime juice, soy sauce, brown sugar and red pepper flakes over medium-low heat in small saucepan until the mixture begins to simmer, stirring constantly. Transfer to small serving bowl and garnish with peanuts.
- Thread the chicken pieces onto the soaked skewers. Heat a grill pan over medium heat and brush it with oil. Grill skewers 3 to 5 minutes on each side, until nicely seared. Serve immediately with lettuce leaves, cilantro and spicy peanut sauce, allowing guests to remove wooden skewer and enjoy chicken wrapped in a lettuce leaf.