Tag Archives: strawberry

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!

strawberry shortcake

More summer strawberry recipes!

My sister always had strawberry shortcake birthday cakes when she was little, and I have had a soft spot in my heart for it ever since. I have made this recipe so many times because it’s easy, comes together quickly and is always a huge hit at parties and dinners. I like to slice the strawberries first because the longer they sit in sugar, the softer and more juicy they get, and the strawberry juice is so good when it soaks into the cake layers. This recipe has you make one layer and then slice into two, but if you need it bigger you can always double the recipe and make 2 layers into 4. I like to make the whipped cream nice and fluffy and serve the cake stacked up tall on a cake stand. It will impress your friends and the leftovers taste even better the next day (although good luck having any left over)!

strawberry shortcake

Adapted from Martha Stewart

ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pound strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
directions:
  1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
  5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat until soft peaks form (add cream of tartar if necessary).
  6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

summer potlucks :)

Bon Appetit!

strawberry rhubarb crisp

When the bright red strawberries and magenta stalks of rhubarb start showing up in mass at the farmers market I know that summer has really begun. There is something so comforting and delicious about the combination of sweet strawberries and bitter rhubarb, cooked down to a mush, tucked away under a pie crust, or in this case, under a delicious crumble topping. A while back I posted a recipe for rhubarb compote, which is another great way to use rhubarb, and is delicious spooned over greek yogurt or over vanilla frozen yogurt.

This recipe is not only yummy but it’s good for you too! My mom is on weight watchers so while home I’ve been on the hunt for diet friendly recipes to make for dinner and dessert that we can all enjoy. We discovered the website www.skinnytaste.com which has incredible recipes that each have weight watchers points and full nutritional information listed. First make this recipe and then go check it out!

strawberry rhubarb crisp

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Adapted from Skinny Taste

For the filling:
  • 1 lb strawberries, hulled and quartered
  • 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
  • 1/2 orange, zested and juiced
  • 1 tbsp cornstarch
  • 1/4 cup agave nectar or honey
For the Topping:
  • 1 cup Quaker oats (I used old fashioned rolled oats)
  • 1/2 cup 100% white whole wheat flour (I used all whole wheat)
  • 1/2 cup light brown sugar, not packed
  • 1/2 tsp cinnamon
  • 1/4 cup butter, melted

Directions:

Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.Image

Add agave nectar (or honey)…Image

Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.Image

Mix remaining ingredients for the topping in a medium bowl then spread over fruit.ImageImage

Bake until topping is golden brown and fruit is bubbling, about 40 minutes.Image

Serve with vanilla froyo, whipped cream, or eat it alone!

Bon Appetit,

E