Tag Archives: salmon

hoisin glazed salmon with tropical salsa over black rice

Is this not the most gorgeous plate of food you’ve ever seen?

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I first made this dish for my mom’s birthday many years ago and always reminisced about how delicious and beautiful it was. Then recently, when my roommate’s mother overnighted us these gorgeous salmon fillets that she had caught in Alaska, I knew that I wanted to go all out and I dug up this recipe again! It’s so good that I knew I had to share it with you.

I love how the bright pink salmon and tropical salsa look that much brighter against the black rice. This is an easy going dish, so don’t worry too much if you don’t have everything on the list of ingredients. You can use a store bought marinade for the glaze. The salsa can be made with whatever you have around. In this recipe I included mango, avocado and strawberries, but it would also be great with pineapple and bell pepper.

hoisin glazed salmon with tropical salsa over black rice

recipe adapted from here

Glaze:
3/4 cup hoisin sauce
2 tablespoons brown sugar
1/2 tablespoon chopped garlic
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
4-8 (6-ounce) pieces salmon fillet (best quality you can afford)

Salsa:
1 mango, chopped fine
1 bunch cilantro, chopped
1 avocado, diced
10 strawberries, diced
1/4 cup finely chopped red onion
3 green onions (green part only) chopped
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon Siracha sauce

Chinese black rice (i found it at a local asian supermarket), cooked according to package directions.

For Glaze: Whisk all ingredients together in a medium bowl.

For Salsa: Combine all ingredients together in a medium bowl.

Preheat oven to 400 degrees. Place salmon, skin-side down, on a foil lined baking sheet. Spoon glaze over salmon.Bake in oven about 20 minutes (internal temperature of salmon should be 135 degrees). Allow salmon to rest 5 minutes, covered with foil.

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Using a spatula, lift salmon to separate from the skin and place on each of the dinner plates. Spoon 2-3 tablespoons of the salsa atop each of the salmon fillets. Serve with Chinese black rice.

This is seriously a great meal, one to remember.

Bon appetit!

teriyaki salmon and roasted asparagus

nothing better than salmon, asparagus and crusty french bread

As a busy college student I find myself making a lot of chicken and pasta because it’s quick and easy. And then sometimes a light bulb goes off and I remember that making fish is even quicker and more delicious, and I run to the Wegman’s seafood counter to see what’s fresh.

This week the salmon fillets called to me, so I decided on a healthy meal of salmon and asparagus. The salmon was infused with this fantastic sweet and gingery flavor from letting it marinate. And even people who don’t like asparagus will like these. They are crunchy, lemony, and a little salty from the capers. Delicious!

Broiled Salmon Teriyaki
Adapted from Martha Stewart

Ingredients:
Boneless salmon fillet (with or without skin depending on preference)
I used Trader Joes Soyaki teriyaki sauce, but if you want to make your own:
for 6 fillets:
1 cup soy sauce
1/4 cup honey
2 tablespoons fresh lemon juice or mild vinegar
1 inch peeled giner, sliced
3 garlic cloves, smashed

Directions:

1. Whisk the soy sauce, honey, and lemon juice together in a large enough dish to fit the the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 or up to 30 minutes. If using pre-made teriyaki sauce, just place the salmon in that.

2. Preheat a broiler to very hot. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or parchment paper lined baking sheet. Cook until it is slightly firm to the touch, and flakes easily when pressed, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade. Immediately remove the skin while the fish is hot (if applicable), and serve.

Roasted Asparagus with Capers and Lemon
Recipe from Martha Stewart

Pictures by Beanca Nicholson: donnya-ma.

Ingredients:
1 bunch asparagus (trimmed)
1/8 cup salt-packed capers, rinsed well, soaked, and drained
1 tablespoon extra-virgin olive oil
sea salt
1/8 teaspoon crushed red pepper flakes
garnish: lemon wedges

Directions:
1. Preheat oven to 425 degrees. Arrange asparagus and capers evenly on a rimmed baking sheet lined with parchment paper (for easy clean up). Drizzle with oil, turning asparagus to coat. Season with salt and sprinkle with red-pepper flakes. Squeeze some lemon juice on top.

2. Roast, shaking sheet once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

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These last few weeks have been full of cooking and going out to eat, so here are some pictures and more from all of my activities…

I took a great Indian cooking class on campus last week. I don’t have all of the recipes, but I took pictures:

Naan

Creamy pumpkin soup

Stuffed eggplant with rice and melted cheese

Spicy tofu & vegetable green curry with vermicelli noodles

Smoked eggplant dip

Smoked Eggplant (Bhartoo)

1 eggplant (cut in half, smear with oil and bake in a toaster oven at 400 F for 45 mins)
1 cup plain yogurt
1/2 cup fresh chopped cilantro
1/4 cup finely chopped scallions
1 tsp cumin
1 tsp (or more) chili paste
salt to taste
1 cap of hickory smoke liquid
When the eggplant is cooked, let cool. Then scoop the flesh out and chop finely.
Add other ingredients and serve.

Lucy and I also went out to brunch at Cafe Dewitt, which was voted best brunch in Ithaca and I got one of their specials. It was fantastic to say the least.

Hazelnut waffle with praline cream and fresh raspberries

In non-food related news, I got a kitten! Introducing the love of my life, Zara:

1 lb, 5 oz of cuteness

Thanks for reading!